Shaun Hill

Salad Cream

Preparation info
  • For

    4

    Portions
    • Difficulty

      Easy

Appears in
top 1000Cooking at the Merchant House
Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Not to be confused with the over-sweet commercial product, salad cream has, since the post-war years of my childhood, moved from being the only help available to those eating a plateful of rabbit food to a position where it is largely ignored as an option. Properly made, it has possibilities.

Ingredients

  • 2 hard-boiled eggs
  • 1 teaspoon Dijon mustard
  • 1 teaspoon

Method

Separate the hard-boiled eggs into whites and yolks. Chop the whites and keep to one side to mix into the dressing later.

Make a paste of the yolks with 1 teaspoon of water, plus the mustard, sugar, cayenne and some salt and pepper.

To incorporate the cream, trickle it onto the paste