Salad cream was invented by Heinz in 1914 and was very popular with working classes in the UK, a socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its spanish roots and pushing the humble salad cream to the side. But like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise.
Of course homemade salad cream is the best salad cream of all, and I will be giving you a recipe for that shortly. But first, if you will insist on buying salad cream, please pay attention to the following;
Ok, the recipe for homemade salad cream comes originally from Mrs Beaton, but when I’ve made it myself I have changed it a little, Mrs Beaton used far too much vinegar in my humble opinion, but the recipe is flexible so add more if you wish.
To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. Fresh salad cream will only last for about 3 days in the fridge, so it’s pointless making a huge batch. Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them, but that’s for another post 
To the egg yolks add a teaspoon of Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don’t want the sauce too thick or too runny.
When you think it’s nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
Of course if you don’t want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
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Thick cream? Thin cream? What kind of cream are we speaking about? Fess up Ms. Killer Salad!!
I’m a fan of Heinz salad cream, I must confess….but I have full faith in your recipe. After all a good, need I say a great salad cream never goes away as you referenced
Oil da hungry poil
I don’t know many people who are not fans of Heinz salad cream, it’s yummy.
Oh and the cream, I use thick cream, in the UK we call it double cream.
I would like to know if you could tell me how UK ‘double cream’ translates into North American cream, so I can try this recipe.
By the way, thank you so much for the recipe – I have been searching for AGES for an English Salad Cream recipe! I do love the Heinz English Salad Cream (and have introduced it to a number of friends, who also love it), but wanted very much to try making salad cream myself.
I’m glad you like the recipe
I don’t know for sure what would be a US equivalent for double cream, but I can tell you that double cream is a fresh thick cream, it can still be poured but is best whipped until very thick and used as a topping for desserts and cakes.
Probably just standard whipping cream then. Sounds good! My ladyfriend is from up in Durham, and when she comes here to visit we always find some salad cream in the store, but due to the import cost etc, it’s just too bloody expensive, so she just says “Sod it” and we leave it alone.
I’ll have to try this recipe out to impress
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If you use 6 free range eggs and a carton of double cream, wouldnt that work out at about the same price or more expensive than buying it in the shop.
Yeah it will work out more expensive, but it will also taste much better
Double cream equivalent in the USA is probably heavy whipping cream and not just whipping cream.
The US equivalent to Double Cream is Heavy Cream. I am a Engish Ex-Pat living in Washington DC and have been able to buy Heinz Salad Cream in Harris Teeter and Safeway International section. I did try the recipe listed above and was kind of the same. You just cant beat the ready made stuff from Heinz. This receipe also produces good results.
2 tbsp Flour
1/2 tsp Salt
1/2 tsp Pepper
4 tsp dry Mustard
1 tbsp Rapeseed oil
3 tbsp Sugar
2 Eggs
600ml Milk
300ml vinegar
1 Lemon, to serve
1. For the salad cream: combine the flour, pepper, salt and mustard powder together in a small bowl. Stir in the oil, then add the sugar.
2. Beat the eggs into the milk and stir into the other ingredients. Add the vinegar very slowly to the mixture.
3. Transfer the mixture to a saucepan. Bring to the boil, reduce the heat and simmer for a few minutes, stirring all the time.
4. Leave to cool and when cold, bottle in a sterilised container.
I agree, Heinz is the best! Thanks for the additional recipe, I’ll give that a go.
I have been living in Victoria Australia since 1962.I have always used Heinz salad cream as did my Mother before me.
I have tried many ’salad creams’ over the years, but still
come back to Heinz.Have ‘introduced’ it to many, many others over here too.Makes exquisite dressing for a potato salad using new potatoes and freshly chopped mint.
Also have enjoyed, when able to purchase it over here, Heinz sandwitch spread, which was a great treat spread on fresh bread and butter.
A Saturday treat for us when we were children.