Salad cream
An average of 3.0 out of 5 stars from 3 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 8
Home-made salad cream is a real treat - creamy, with a little sharpness, perfect with salads or sandwiches.
Ingredients
- 2 free-range eggs, hard-boiled, yolks only
- 2 tbsp English mustard
- ½ lemon, juice only
- 1 tbsp caster sugar
- 3 tbsp white wine vinegar
- 150ml/5fl oz double cream
- 150ml/5fl oz olive oil
- salt and ground white pepper
Method
Place all of the ingredients, apart from the oil and seasoning, into a food processor.
Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified.
Season, to taste, with salt and freshly ground white pepper.
