Homemade English Salad Cream recipes
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Mrs Beeton’s Salad Cream recipe - 1865
From:
“Mrs. Beeton’s Dictionary of Every-Day Cookery”,
1865, By Mrs. Beeton, Pages 297 & 298
“SALAD DRESSING (Excellent).
Ingredients – 4 eggs, 1 teaspoonful of
mixed mustard, 1/4 teaspoonful of white
pepper, half that quantity of cayenne,
salt to taste, 4 tablespoonfuls of cream,
vinegar. Mode – Boil the eggs until
hard, which will be in about 1/4 hour or
20 minutes; put them into cold water,
take off the shells, and pound the yolks
in a mortar to a smooth paste. Then
add all the other ingredients, except
the vinegar, and stir them well until
the whole are thoroughly incorporated
one with the other. Pour in sufficient
vinegar to make it of the consistency
of cream, taking care to add but little
at a time. The mixture will then be
ready for use. Average cost, for this
quantity, 7d. Sufficient for a moderate-
sized salad.
Note: – The whites of the eggs, cut
into rings, will serve very well as a
garnishing to the salad.”
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Salad Cream
1 hard boiled egg yolk
6 tbsp double cream
1 tbsp olive oil
1 tsp Dijon mustard (no seeds)
1/2 tsp caster sugar
1/4 tsp salt
Juice of 1/2 a lemon
Mash the egg yolk with the back of a spoon, and add all the rest
of the ingredients except the lemon juice. Mash furiously with
the spoon until you’ve got a creamy paste. (If you still have any
lumps, pass through a sieve, and you’ll end up with a perfectly
smooth mixture.) Add lemon juice to taste. (Mrs Beeton uses
vinegar, which you can try if you like; use a white wine vinegar
or a cider vinegar. She does, however, use two tablespoons of the
stuff, which is far too much. Exercise caution.)
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Mama’s Salad Cream
Ingredients:
Yolks of 4 hard-boiled eggs
5 tablespoons olive oil
2 tablespoons white vinegar
3 tablespoons cream
Colman’s Prepared Mustard
garlic powder
salt & pepper
Method
Put the eggs yolks into a mortar and pound with a pestle or just
use a bowl and fork. Put results in a mixing bowl and stir in the
oil until you have a smooth paste. Season with garlic powder,
salt, pepper and a teaspoon of Colman’s Prepared English mustard.
Stir in the vinegar, ensuring the paste remains smooth. Stir in
the cream, adding a little at a time to prevent curdling
Tips:
-
The eggs should be very well boiled before extracting the
yolks and pounding them. Mrs Beeton says to boil these for 20
minutes, which is a very long time. -
Mrs Beeton mixes in the cream first, and follows this with the
oil and other ingredients.
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Classic English Salad Cream
Ingredients:
6 -8 free-range fresh eggs
English mustard or Dijon mustard
salt
pepper
vinegar, of your choice
single cream
lemon juice (optional)
-
To start you will need to hard boil some eggs, I normally do 6
or 8 depending on the size of the egg. (Fresh salad cream will
only last for about 3 to 4 days in the fridge, so it?s pointless
making a huge batch.). -
Boil the eggs for about 10 minutes then place in ice cold
water to cool. Once cooled remove the shells and slice in half,
place the yolks in a bowl and wrap the whites in cling film and
place in the fridge, you can do something else with them. -
To the egg yolks add a teaspoon of English or Dijon mustard, a
pinch of salt and pepper, and a splash of vinegar. You can also
add a sqeeze of lemon juice too if you want. Blend all these
together to form a thick paste. Now start to add some cream, do
it slowly and keep mixing. You don?t want the sauce too thick or
too runny. -
When you think it?s nearly at the right consistency, stop and
do a taste test. Now is the time to add more mustard or pepper if
your taste buds demand it. Finish off by adding a little more
vinegar until you acheive the right consistency. -
Of course if you don?t want to add more vinegar add a little
more cream, as I said earlier this is a flexible recipe so make
it how you like it. -
Store in a clean jam jar in the fridge for up to 3/4 days. Use
in sandwiches, salads, dips, dressings etc.
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