Best 3 English Salad Cream Recipes
Salad cream is a quintessential condiment in British cuisine, used to dress salads, sandwiches, and other dishes. It is a thick, creamy sauce made with mayonnaise, vinegar, mustard, and various herbs and spices. The exact ingredients and proportions can vary, leading to a wide range of flavor profiles. Some common variations include adding chopped gherkins, capers, or chopped hard-boiled eggs. In this article, we present two recipes for salad cream: a classic version and a modern twist with a hint of sweetness. The classic recipe stays true to the traditional ingredients, while the modern variation incorporates honey and Dijon mustard for a more complex flavor. Both recipes are easy to follow and can be tailored to your personal taste preferences. Get ready to elevate your salads, sandwiches, and more with our homemade salad cream creations!
Here are our top 3 tried and tested recipes!
ENGLISH SALAD CREAM
We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined.
- Transfer mixture to a heatproof bowl set over a pan of simmering water. Whisk until mixture coats the back of a wooden spoon, 4 to 5 minutes. Continue to cook, whisking, 3 minutes.
- Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool.
ENGLISH SALAD DRESSING
Make and share this English Salad Dressing recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Salad Dressings
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dressing ingredients in the blender or food processor; process until smooth and creamy.
CLASSIC ENGLISH SALAD CREAM - OIL FREE SALAD DRESSING
The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise.
Provided by French Tart
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
Tips:
- For a creamy and smooth texture, use fresh mayonnaise. If you don't have mayonnaise, you can make your own by blending one egg yolk with 1/4 cup of oil, a squeeze of lemon juice, and a pinch of salt.
- Use gherkins or pickles that are sweet and sour, rather than dill pickles. Dill pickles will give your salad cream a green color and a strong dill flavor.
- Add a teaspoon of mustard powder to your salad cream for a tangy flavor. You can also add a teaspoon of Worcestershire sauce for a savory flavor.
- If you want a thinner salad cream, add a tablespoon or two of water or milk. If you want a thicker salad cream, add a tablespoon or two of mayonnaise.
- Store your salad cream in the refrigerator for up to two weeks.
Conclusion:
English salad cream is a delicious and versatile condiment that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you use it as a dip for vegetables, a spread for sandwiches, or a dressing for salads, English salad cream is sure to please everyone at the table. So next time you are looking for a new and exciting way to add flavor to your food, give English salad cream a try!
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