Salad Cream

Salad cream is the British version of mayonnaise. It is made using hard-boiled rather than raw egg yolks and may combine cream and oil in the mixture or use cream alone.


  • 2 hard-boiled egg yolks
  • 2 tsp made English mustard salt and pepper
  • tbsp neutrally flavoured oil, such as sunflower
  • 1 tbsp white wine vinegar
  • 150 ml/ ¼ pt double cream


Push the hard-boiled egg yolks through a sieve into a bowl, then beat in the mustard, salt and pepper.

Whisk in the oil, a few drops at a time. When smoothly amalgamated, whisk in the vinegar, again a few drops at a time. Finally, beat in the cream. Taste and adjust the seasoning.