Home-made salad cream is a real treat – creamy, with a little sharpness, perfect with salads or sandwiches.
Ingredients
- 2 free-range
eggs, hard-boiled, yolks only - 2 tbsp
English mustard - ½
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
Preparation 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.
