Home-Made Salad Cream

I was on an extended train journey the other day (ten and a half hours…) and beforehand I’d nipped into the supermarket to buy some food to take with me, reasoning correctly as it turned out, that sandwiches, crisps, cakes and sweets would be the only foods available to buy on board,

Anyway, I bought a ham and egg salad which came complete with a small sachet of salad cream. As a girl, I loved salad cream, but as I got older it lost its appeal to what is often thought of as the much more sophisticated dressing – mayonnaise.

Ah but the creamy yellow tangy yet sweet taste of salad cream is delicious! Make your own and you miss out the chemical nasties that often go into commercially-produced sauces and dressings AND you get to make it sugar-free.

I adapted this recipe from a James Martin original on BBC Good Food.

Home-Made Salad Cream

  • Difficulty: easy
  • Print

2 large eggs, hard boiled – yolks only

2tbsp English mustard

½ lemon (juice only)

1tsp granulated sweetener

3tbsp cider vinegar

150ml crème fraiche

150ml light olive oil


Place all of the ingredients, except for the oil and seasoning into a blender. Blend until the mixture starts to thicken and then gradually add the oil (in a thin trickle). You should end up with a smooth, thick sauce. Season to taste and serve.

Store this in the fridge and use within a week or so. One tablespoon has approximately 1g of carbs.



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