A big bottle of home made salad cream in five minutes

That Famous Five salad came with “a big bottle of home-made salad cream.” It’s about time proper British salad cream had a revival. The real thing is delicately delicious, nothing like the harsh, vinegary stuff in a bottle. In English Food Jane Grigson, whose recipe like mine is based on Eliza Acton sums it up with typical pithiness, “It is really good, and lighter than mayonnaise. Nothing to be ashamed of at all.”

It’s particularly useful recipe as, unlike homemade mayonnaise, it doesn’t include raw egg.

MAKES
300ml/11floz

INGREDIENTS

4 hard boiled eggs, yolks only
1tp sugar
3tsp white wine vinegar
300ml/11floz single cream
pinch of cayenne

METHOD
Mash the egg yolks with a fork and mix with 1tbsp water, the sugar and the vinegar.
When completely smooth, blend in the cream.
Taste and season with salt and a pinch of cayenne.