Salad cream

    1 hour 15 min

    As a nation, we go weak at the knees for salad cream and it is especially good when it is homemade. This salad cream will disappear fast, so be sure to eat it quickly with a crisp salad, sandwich or with chips.


    Hampshire, England, UK
    11 people made this

    Serves: 10 

    • 3 large hard-boiled eggs, yolks only
    • 1 1/2 tablespoon caster sugar
    • 1/2 teaspoon lemon juice
    • 1 teaspoon English mustard
    • 200ml single cream
    • 2 tablespoons white wine vinegar
    • 1/3 teaspoon minced spring onion
    • salt and pepper, to taste
    • 150ml olive oil

    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. In a food processor, combine the egg yolks, sugar, lemon juice, mustard, cream, vinegar and spring onion. Season to taste. Slowly begin to add the oil, a little at a time, until the salad cream becomes thick and creamy, yet is of a nice pouring consistency.
    2. Taste and adjust seasoning if desired. Chill in the fridge for an hour, then serve.

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