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Gluten FreeNut FreeEgg FreeLow CarbVegetarianKeto
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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Jump to:
- What is salad cream?
- Ingredients
- How to Make Homemade Salad Cream
- Storage
- What to Serve with Salad Cream
- More Low Carb Salad Dressing Recipes
- Homemade Salad Cream
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
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
Blue Cheese 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 minutes mins
Total Time 5 minutes mins
Course Salad Dressing
Cuisine British
Servings 10 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.
Nutrition
Serving: 1servingCalories: 60kcalCarbohydrates: 1gProtein: 1gFat: 6gFiber: 1g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Jason
It comes out quite thin. Does it thicken in the fridge?
Reply
Angela Coleby
It will a bit. I would add another egg yolk to thicken it up.
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