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.
Method Prep:15min › Extra time:1hr chilling › Ready in:1hr15min
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.
Taste and adjust seasoning if desired. Chill in the fridge for an hour, then serve.