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.
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.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.