Killer Salad Recipes

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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