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British

Salad Cream

The old-fashioned British condiment: a sharp, mustardy cooked egg custard loosened with vinegar and cream, poured over crisp lettuce, boiled eggs or a ham sandwich. Tangier and thinner than mayonnaise, and far better made at home.

SnacksLunch & dinnerVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
15 min5 prep · 10 cookEasy270 kcalper serving
Salad Cream

Method

  1. Bring a small pan of water to a bare simmer and have a heatproof bowl ready that sits over it without touching the water. In the bowl, whisk together 1 tsp plain flour, 1 tsp English mustard powder, 1 tsp caster sugar, 1 pinch fine salt and 1 pinch ground white pepper.
  2. Add 60 ml whole milk a splash at a time, whisking to a slack, lump-free paste before you add more — get it smooth now and the finished sauce will never be floury.
  3. Set the bowl over the simmering water and whisk steadily for 4-5 minutes, until the mixture thickens to the consistency of pouring custard and coats the back of a spoon. Keep the water at a lazy simmer; brisk boiling will scramble it.

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Per serving

270kcal
10gprotein
12gcarbs
20gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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