British Salad Cream

Easy Salad Cream Recipe

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
  
• 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 and white wine vinegar into a mini blender or high-sided bowl. 
  
• 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.
  
• 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.
  
• 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.