Salad Cream

As an alternative to mayonnaise, you might consider a very traditional English salad dressing which Eliza Acton wrote about in the middle of the nineteenth century. As with homemade mayonnaise, it is much better than anything you will buy off the shelf.

For this, you need the yolks of two hard-boiled eggs, really quite hard-boiled so that the yolks can be pounded to a smooth paste with a little salt, pepper, sugar, mustard and wine vinegar or cider. Then, simply work in about 150mls (¼ pint) cream, single, whipping or double, depending on how rich a dressing you want.