Salad cream

Salad cream
Random recipe review Nicer than the bottled stuff 5/5 And this is not chemical tasting, like the Heinz stuff. The Judge

Servings:	Servings: 18 - Makes about 350 ml
Calories per serving:	9
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

This recipe has been heavily adapted from Mrs Beeton. It tastes nothing like commercial salad cream and is much thicker!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 teaspoon mustard powder
• ½ teaspoon caster sugar
• 50 ml cider vinegar
• A large pinch each of white pepper and cayenne pepper
• ½ teaspoon salt
• 150 ml evaporated milk
• 150 ml sunflower oil

Method

1. Mix the mustard, sugar, vinegar, white pepper, cayenne and the salt.
2. Using a blender, add the evaporated milk, until the mixture is smooth.
3. Add the oil, little by little, until you have a creamy consistency.
4. Adjust seasoning to taste.

Serving suggestions

With salads of course, but can be used as the basis for other sauces.

Variations

Add chopped, herbs, garlic, horseradish, or whatever you like.

Chef's notes

This will keep for a few days in the fridge.

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