Salad cream

Salad cream

By
From
Mr Wilkinson's Simply Dressed Salads
Makes
420 g
Photographer
Jacqui Melville

A Frenchman’s mayo, given a bit of English. Let’s be honest, salad cream kicks the bejeebers out of the Frenchies’ mayo. What would the English do without it?

Ingredients

Quantity Ingredient
1 tablespoon caster sugar
100ml hot water
2 egg yolks
2 teaspoons dijon mustard
375ml sunflower oil or mild-flavoured vegetable oil
40ml good-quality white wine vinegar
100ml pouring cream

Method

  1. Dissolve the sugar in the hot water. In a bowl, whisk together the egg yolks and mustard until the yolks turn pale, then slowly whisk in the oil until fully combined. Now whisk in the vinegar, cream and the hot water, then season to your liking. Again, I prefer to just add salt.
  2. The salad cream will keep for 1 week in an airtight jar in the fridge.

Uses:

  • No salad sandwich is the same without salad cream. Also use it with any ‘hearty and crunchy’ salad leaf.
Tags:
salad
salads
vegetables
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