Salad cream

Salad cream


1 person made this

About this recipe: 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.

geneviever Hampshire, England, UK

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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