Salad Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

No connection with anything commercially bottled. This type of dressing will make a refreshing change from mayonnaise or other oil-based dressings.


  • 2 hard-boiled eggs
  • salt and freshly ground white pepper
  • a pinch of cayenne pepper
  • ¼ teaspoon caster sugar
  • 5 fl oz (150 ml) double cream
  • juice of ½ lemon


  1. Separate the hard-boiled eggs into yolk and white. Chop the white and keep to garnish the finished sauce.
  2. Make a paste of the yolks with the seasonings, a teaspoonful of water and the sugar.
  3. Incorporate the cream slowly by trickling it into the egg yolks, stirring constantly.
  4. Add lemon juice. Pour into a sauce boat and decorate with the chopped egg whites.