Easy Salad Cream Recipe

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A stick of celery in a jug of homemade salad cream

4.84 from 12 votes

Salad cream is the original creamy piquant British salad dressing. Revisit happy childhood memories with my recipe for salad cream, a wonderful traditional sauce.

Servings: spoons

Author: Helen Best-Shaw

Prep Time10

Cook Time0

Ingredients

2 hard boiled egg yolks
2 tsp mustard
juice of half a lemon
3 tbsp white wine vinegar - or cider vinegar
1 scant tbsp sugar
150 ml double cream - or crème fraiche
salt and pepper
milk - see recipe

Instructions

Peel and halve the eggs, remove the yolks and set the whites to one side. Juice the half lemon. Put the egg yolks, mustard, sugar, lemon juice and white wine vinegar into a mini blender or high-sided bowl.
2 hard boiled egg yolks, juice of half a lemon, 3 tbsp white wine vinegar, 1 scant tbsp sugar, 2 tsp mustard
Blend to make a smooth liquid. (You can also use a stick blender, or electric mixer)
Add about half the cream. Blend slowly, adding more cream as you go. Because of the acidity and speed of the blender, the salad cream will suddenly thicken. Pulse gently, a little at a time, until you have the perfect consistency.
150 ml double cream
Taste and mix in a little pepper and salt to season. If the salad cream is much too thick, briefly whizz in a splash of milk to thin it. It is better it is slightly too thick at this stage, than too thin.
salt and pepper, milk
Transfer the freshly made salad cream to a serving bowl or jug. If necessary, stir in a further small splash of milk by hand to thin it to the perfect consistency.

Notes

If you are using an electric blender it is very easy to over mix and over thicken the salad cream. Whizz it using very gentle pulses. If it goes too thick add some milk and blend it in very gently. It is best to have leave slightly too thick and then stir some milk in by had before serving.
Use your salad cream as a base for sandwich spread, adding finely chopped vegetables.
As a dip with a huge plate of crudities - see our tips for the perfect crudité platter.
Stir in some chopped fresh green garden herbs – basil, chives and parsley would all be delicious.
Add a pinch of cayenne pepper for some heat.

Nutritional Information

This recipe is 2 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.