Salad Cream

Salad Cream is a thick and creamy condiment with a tangy flavor. Make it at home and enjoy in salads, on sandwiches, as a dip, and more!

What is Salad Cream?

It’s a thick and creamy condiment with a tangy taste, similar in consistency to mayonnaise, but with a softer, silkier texture overall.

Salad Cream is very popular in the U.K., and it is often served alongside English-Style Fish and Chips. Its acidic flavor is a wonderful contrast to the richness of fried fish, and it is also great used on sandwiches, tossed with cabbage mix to make a tangy coleslaw, or simply served as a dip with fresh vegetables. (I also think it would be great in this chicken recipe.)

Some articles written about salad cream compare it to Miracle Whip – but it really isn’t the same. The high acid/low fat composition, together with mustard and lemon flavors is far zestier and more complex. You’ve got to try it!

Make Your Own Homemade Salad Cream

You can sometimes find salad cream at the supermarket here in the U.S. – Heinz brand is probably the best-known bottled version – but it’s easy to make at home with our recipe.

There are some shortcut recipes for Salad Cream that start with mayonnaise – but ours is 100% from scratch with everything mixed in the blender to emulsify, then heated using the double boiler method to thicken and to ensure that the egg yolks in the salad cream are safe to eat. It’s easy – and delicious!

• The zesty, tangy flavor and super creamy texture of Salad Cream is wonderful!
• You can use this condiment in a variety of ways.
• It’s easy to make – just blend the ingredients together and gently heat to thicken.

• Egg Yolks – Separate the egg yolks from the whites – use the whites in another recipe.
• Mustard – Choose a quality Dijon mustard such as Grey Poupon.
• Acid – We used a combination of champagne vinegar and fresh lemon juice. Feel free to substitute white vinegar or apple cider vinegar. Avoid bottled lemon juice as it can introduce a bitter flavor.
• Oil – We used a combination of grapeseed oil and extra virgin olive oil.
• Cream – If you live outside the US, thick cream or double cream would be used to make Salad Cream (Recently saw double cream at my local supermarket in the specialty cheese section). In the US, crème fraiche would be the appropriate substitute if double cream is not available.
• Seasonings – Granulated sugar, corn starch, sea salt, white pepper, and cayenne pepper. 

1. Place egg yolks, mustard, sugar, salt, pepper, cayenne and corn starch into a blender and pulse to combine.
2. Add vinegar and lemon juice and blend again to combine.
3. With blender running, drizzle in both oils.
4. Add crème fraiche or double cream and blend one more time.
5. Pour contents of blender into the bowl.
6. Fill saucepan half full of water and bring to a boil.
7. Place bowl of dressing over saucepan and whisk while it heats. It will thicken as it cooks.
8. Scrape into a storage container, then cool to room temperature.
9. Refrigerate until chilled.
10. Once chilled, if the salad cream is too thick, add a few teaspoons of milk to thin.
11. Serve salad cream on English-Style Fish and Chips, as a dip, or a sandwich spread.

• Can I make Salad Cream ahead of time?  Yes, this should be made and chilled. However, it is delicious still warm.
• How do I store leftovers?   Store refrigerated for up to four days. Can be frozen in an airtight container for up to one month.
• How do I reheat leftovers? N/A
• Can I freeze?  Yes, this can be frozen in an airtight container for up to one month.

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