Name: Homemade Salad Cream
Prep time: 5 min
Total time: 5 min
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; 1/2 teaspoon white pepper; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt

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Gluten Free Nut Free Egg Free Low Carb Vegetarian Keto

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.

What is salad cream?

Salad cream has a tangy flavour. The consistency is nearly as creamy as mayonnaise. It is made with egg yolks, mustard, cream and white wine vinegar. A lot easy than 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.

What to serve it with

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.

More low carb salad dressing recipes

Blue Cheese Dressing

Avocado Ranch Dressing

Raspberry Vinaigrette

Green Goddess Dressing

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Homemade Salad Cream

Angela Coleby

An easy recipe to make your own salad cream dressing.

4 from 1 vote

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Prep Time 5 mins

Total Time 5 mins

Course Salad Dressing

Cuisine British

Servings servings

Calories 60 kcal

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

1 serving is about 2 tablespoons of dressing

Store in an airtight jar in the fridge for 3-4 days.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.