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Recipe Tags: 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Sauces Salads Condiments Etc Eggs Dairy Fruit Easy European No Cook Beginner Cook Finger Food Heirloom Historical Holiday Event Kid Friendly Picnic Vegetarian English Scottish Salad Dressings Eggs Dietary Low Sodium Welsh Low Carb Brown Bag Savory Sauces Low In Something Citrus Lemon Brunch To Go Presentation Served Cold Technique

Classic English Salad Cream Oil Free Salad Dressing

The salad cream that most of us in the uk know, love and use was invented by heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its continental french and spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the uk with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from mrs beeton's cookbook originally, but i have made some modifications. Mrs beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when i am trying to cut back on fat - plus i rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sa

Steps

To start you will need to hard boil some eggs , i normally do 6 or 8 depending on the size of the egg.
Boil the eggs for about 10 minutes then place in ice cold water to cool.
Once cooled remove the shells and slice in half , place the yolks in a bowl and wrap the whites in cling film and place in the fridge , you can do something else with them.
To the egg yolks add a teaspoon of english or dijon mustard , a pinch of salt and pepper , and a splash of vinegar.
You can also add a sqeeze of lemon juice too if you want.
Blend all these together to form a thick paste.
Now start to add some cream , do it slowly and keep mixing.
You dont want the sauce too thick or too runny.
When you think its nearly at the right consistency , stop and do a taste test.
Now is the time to add more mustard or pepper if your taste buds demand it.
Finish off by adding a little more vinegar until you acheive the right consistency.
Of course if you dont want to add more vinegar add a little more crea.

Ingredients

eggs, english mustard, salt, pepper, vinegar, single cream, lemon juice