Making your own salad cream is easy and tastes like the real thing too! It's a classic British salad dressing with it's own distinctive taste.
Salad cream dressing makes a great keto dressing as it's just less than 1g net carb per serving. It's rich and creamy with a great tangy taste too.
Many Brits will have childhood memories of a bottle of salad cream on the table with salad and making sandwiches with it. A few years ago, the firm who make it announced that they were to discontinue it. Uproar ensued from the British public and it is still made today.
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What is salad cream?
Salad cream is a creamy and tangy condiment that is commonly used as a dressing for salads, sandwiches, and other dishes. It is a popular condiment in the United Kingdom and other parts of Europe.
The consistency is nearly as creamy as mayonnaise. It is made with egg yolks, mustard, cream and white wine vinegar. It is as easy as making mayonnaise too.
The cream used to make this is normally double cream. Double cream is found in the UK and is slightly thicker than the US whipping cream. In the recipe card below I've mentioned both types.
Ingredients
- The white wine vinegar can be substituted with cider vinegar.
How to Make Homemade Salad Cream
Mash the hard boiled egg yolks
Gradually add the cream
Add vinegar, lemon juice and seasoning
Mix until smooth and creamy
Storage
Keep the salad cream in an airtight glass jar in the fridge and it should last for 3 to 4 days.
What to Serve with Salad Cream
As well as pouring it over a hearty salad, this homemade dressing can be used just like mayonnaise.
- Use in a cauliflower "potato" salad.
- Serve as a dip with vegetable crudites.
- It's great in an egg salad. Use the egg whites from the hardboiled eggs for a quick egg salad too!
- Use with shredded rotisserie chicken for a quick chicken salad.
- In place of butter or mayonnaise in a low carb sub sandwich.
More Low Carb Salad Dressing Recipes
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Homemade Salad Cream
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Ingredients
- 4 hard boiled egg yolks
- 100 ml cream heavy (USA)/ double (UK)
- 1 teaspoon Dijon mustard
- 3 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
- In a medium bowl, mash the egg yolks with a knife.
- Add a couple of tablespoons of the cream and mix into a smooth paste.
- Add the mustard and remaining cream and mix.
- Add the white wine vinegar, lemon juice, salt, pepper and cayenne pepper and mix until smooth.
- Taste and adjust for own preference. If you want it sweeter add low carb sweetener.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Jason
It comes out quite thin. Does it thicken in the fridge?
Angela Coleby
It will a bit. I would add another egg yolk to thicken it up.