📝 About This Recipe
A nostalgic staple of the British pantry, this homemade salad cream is a sophisticated evolution of the classic Heinz favorite. It strikes a perfect, tangy balance between a silken custard and a sharp vinaigrette, offering a zingy brightness that mayonnaise simply cannot replicate. This recipe uses a traditional stovetop thickening method to achieve that iconic, pale-yellow velvet texture that has graced summer picnics and garden parties for over a century.
🥗 Ingredients
The Flavor Base
- 2 teaspoons Dry Mustard Powder (Colman's is preferred for authentic heat)
- 2 tablespoons Granulated Sugar (adjust slightly for desired sweetness)
- 1 teaspoon Fine Sea Salt
- 1/4 teaspoon White Pepper (to maintain the smooth, pale appearance)
- 1 tablespoon Cornstarch (for stabilization and body)
The Liquids & Emulsion
- 3 large Egg Yolks (at room temperature)
- 1/2 cup White Wine Vinegar (gives the signature sharp tang)
- 1/2 cup Heavy Cream (double cream for extra richness)
- 1/4 cup Extra Virgin Olive Oil (use a mild-flavored variety)
- 1 teaspoon Lemon Juice (freshly squeezed for top-note acidity)
👨🍳 Instructions
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1
In a medium heat-proof glass or stainless steel bowl, whisk together the dry mustard powder, sugar, salt, white pepper, and cornstarch until no lumps remain.
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2
Add the 3 egg yolks to the dry mixture. Whisk vigorously until the mixture transforms into a thick, pale, and smooth paste.
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3
Slowly drizzle in the white wine vinegar while whisking constantly. The mixture will initially look broken but will become a thin, uniform liquid as you continue.
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4
Prepare a bain-marie (double boiler) by placing the bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water.
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5
Cook the mixture over gentle heat, whisking frequently for about 5-7 minutes. You are looking for it to thicken into a custard-like consistency that coats the back of a spoon.
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6
Once thickened, remove the bowl from the heat immediately to prevent the eggs from scrambling.
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7
Begin adding the olive oil a few drops at a time, whisking constantly to create a stable emulsion, similar to making a mayonnaise.
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8
Gradually pour in the heavy cream in a slow stream, whisking until the sauce is glossy and beautifully pale.
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9
Stir in the lemon juice for a final hit of freshness and adjust the seasoning with a pinch more salt if necessary.
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10
Strain the mixture through a fine-mesh sieve into a clean jar to ensure an absolutely silken texture.
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11
Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming, and allow it to cool to room temperature.
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12
Refrigerate for at least 2 hours before serving. The flavors will meld and the consistency will set perfectly during this time.
💡 Chef's Tips
Always use room temperature eggs to ensure a stable emulsion and prevent the sauce from curdling. If the mixture gets too thick while cooking, whisk in a teaspoon of warm water to loosen it. For a lighter version, you can substitute half of the heavy cream with whole milk, though it will be less velvety. To prevent the eggs from cooking too fast, keep the water in your double boiler at a bare simmer, never a rolling boil. This homemade version lacks preservatives, so store it in an airtight jar in the fridge for up to 5 days.
🍽️ Serving Suggestions
Drizzle generously over a classic 'Salad Composed' of hard-boiled eggs, tomatoes, and crisp iceberg lettuce. Use it as a tangy dipping sauce for cold roast chicken or leftover turkey sandwiches. Fold it into a potato salad with plenty of fresh chives for a uniquely British twist. Serve alongside a warm pork pie or scotch egg for the ultimate picnic experience. Pairs beautifully with a crisp, dry cider or a chilled glass of Sauvignon Blanc.