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This whisks in a boiled and mashed egg yolk alongside the mayonnaise, a technique from older salad cream recipes that adds body and a subtle richness beyond what mayonnaise provides on its own. A touch of both sugar and malt vinegar balances the tang, replicating the distinct sweet and sharp flavor that separates British salad cream from an ordinary creamy dressing.
Per serving
110kcal
Calories
1g
Protein
3g
Carbs
11g
Prep Time
15 min
Cook Time
10 min
Servings
8 people
Difficulty
easy
Fat
2g
Sugar
Follow step-by-step with voice guidance.
Place the egg in a small pot of water, bring to a boil, then cover and remove from heat, letting it sit for 10 minutes before transferring to ice water and peeling.
Separate the yolk and mash it well with a fork in a small bowl.
Whisk the mayonnaise into the mashed egg yolk until smooth.
Whisk in the malt vinegar, sugar, mustard powder, and a pinch of salt and white pepper.
Add the milk a little at a time, whisking until the dressing reaches a pourable, slightly thick consistency.
Taste and adjust the sweet and tangy balance as needed.
Transfer to a jar and store in the fridge.
Mash the Egg Yolk Thoroughly: A smooth yolk blends seamlessly into the mayonnaise, while lumps left behind can make the finished dressing feel grainy. Balance the Sugar and Vinegar Carefully: This sweet and sharp contrast is the defining characteristic of traditional salad cream, so taste and adjust both elements together. Thin Gradually With Milk: Adding it a little at a time helps you reach the right pourable consistency without accidentally making the dressing too thin.
Salad cream is a distinctly British condiment that's tangier and less rich than mayonnaise, traditionally balancing sweetness from sugar with sharpness from vinegar and mustard, giving it a lighter, more acidic flavor.
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