Salad Cream

Preparation info

  • Difficulty


  • For



Appears in

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.


  • 2 hard-boiled eggs
  • 1 teaspoon Dijon mustard
  • 1 teaspoon caster (granulated) sugar
  • a pinch of cayenne pepper
  • 150ml (5fl oz/10 tablespoons) double (heavy) cream
  • 1 tablespoon lemon juice
  • salt and pepper


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 while whisking or stirring. Add the lemon juice.

Adjust the seasoning to taste and stir in the chopped egg white.


The sauce can be made sweeter or sharper by adjusting the amounts of lemon and sugar used. Chopped herbs and anchovy essence make good additions.