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
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Place all of the ingredients, apart from the oil and seasoning, into a food processor.
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Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified.
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Season, to taste, with salt and freshly ground white pepper.