Salad cream
Βι¶ΉΤΌΕΔ-made salad cream is a real treat - creamy, with a little sharpness, perfect with salads or sandwiches.
By James Martin
From 2007-16
Ingredients
- 2 free-range eggs, hard-boiled, yolks only
- 2 tbsp English mustard
- Β½ lemon, juice only
- 1 tbsp caster sugar
- 3 tbsp white wine vinegar
- 150ml/5fl oz double cream
- 150ml/5fl oz olive oil
- salt and ground white pepper
Method
Place all of the ingredients, apart from the oil and seasoning, into a food processor.
Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified.
Season, to taste, with salt and freshly ground white pepper.
