Small Bowl of English Salad Cream
(click to enlarge)

Salad Cream


England
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
*
20 min
Best		 The premier salad dressing in England, but now somewhat displaced by Mayonnaise. Heinz brand is available commercially, but it's better made by this recipe.




--------
2
2
1-1/2
3
2
1/2
1/4
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2/3
ar
--------
ar
ar
---

t
T
T
t
t
t
---
c

---


-- Blend
Egg Yolks, hard
Dijon Mustard
Lemon Juice
Wine Vinegar white
Sugar
Salt
Pepper
---------
Double Cream (1)
Milk
-- Options
Fresh Herbs
Chili powder
Make   -   (10 min)
  1. Hard boil EGGS, shell, cool, cut in half, and remove Yolks. Just eat the Whites. For best method see our recipe Boiling Eggs.
  2. Combine all Blend Items and blend to a smooth liquid.
  3. Add half the Cream, then keep adding. The Salad Cream will suddenly stiffen. At this point continue adding Cream but just pulsing. Continue pulsing until you get the thickness you want. See Thickening if not using Double Cream.
  4. If it is too thick, pulse in a little Milk. It's best to be a little too thick rather than too thin, as you can always stir in a little more Milk at serving time.
  5. Put up in a jar and refrigerate. It is sour enough to keep a few days in the fridge.
NOTES:

  1. Double Cream:

      OK, Double Cream is not readily available in North America. It's about 47% butterfat. Our Heavy Cream [Heavy Whipping Cream] is about 36%. The pattern recipe also allows Créme Fraîche (a lightly soured cream) which varies, but us usually 36% to 40%. See our Cream page for more detail and for designation used in other countries.

  2. Thickening:

      The photo example was made using Ultra-pasteurized Heavy Whipping Cream and didn't thicken as well as I wanted. Wizzing a little Xanthan Gum (1/8 to 1/4 teaspoon) fixes this just fine. Xanthan gum is used in most commercial salad dressings and more heavily used in gluten-free cuisines. It is easily available and considered safe, even in the (very fussy) EU (E 415).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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