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Salad Cream - A Family Feast

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!

Yield: 2 cups 1x
Prep: 15 minutesCook: 15 minutesTotal: 30 minutes


5 uncooked egg yolks

1 tablespoon Dijon mustard

1 teaspoon sea salt

1 tablespoon granulated sugar

1/2 teaspoon white pepper

Pinch cayenne pepper

2 teaspoons corn starch

3 tablespoons champagne vinegar

2 tablespoons freshly squeezed lemon juice

2 tablespoons grapeseed oil

1 tablespoon good quality extra virgin olive oil

8-ounce container crème fraiche


  1. In a blender, place egg yolks, mustard, salt, sugar, white pepper, cayenne pepper, and corn starch and pulse to combine.
  2. Add vinegar and lemon juice and blend until smooth.
  3. With blender running, drizzle in both oils and blend until smooth.
  4. Add all the crème fraiche and blend until smooth.
  5. Bring a saucepan half full of water to a boil.
  6. Pour salad dressing into a metal or glass bowl larger than the opening of the saucepan.
  7. Place the bowl over the boiling water and whisk vigorously while it heats and thickens, about five minutes.
  8. Remove from heat and cool to room temperature.
  9. Refrigerate until chilled then serve with fried fish or as a tangy salad dressing or with a crudité platter.

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If it is too thick once cooled, whisk in a teaspoon of milk at a time until desired thickness level.

© Author: A Family Feast
Cuisine: English Method: simmer