Hooray for the warmer weather and salad season. Salad cream is an ingredient which is used frequently over here in the UK, and quite traditional when it comes to salads. You can buy it in jars and bottles at the shops and more often than not if you eat out in a medium priced restaurant, salad cream will be the salad dressing on offer. It also comes in little packets like the ketchup and vinegar and brown sauces. I often use it in Potato Salads, and coleslaw types of salads. It is a lot tangier than mayonnaise and adds a really special touch.
It can be somewhat difficult to find in North America however and so today I am showing you how you can very easily make your own, and in truth, I like the homemade salad cream much better than the storebought variety, but that is often the case with most things.
Its very simple to make actually and I am betting you have everything in your house right now that you need to use to make some.
A bit of flour, white sugar, dry mustard powder, eggs and white wine vinegar, whisked together and cooked over simmering water. You might be surprise to know that there is actually real cream in it. Nothing artificial here! It gets whisked into the thickened mixture after cooling it. A bit of lemon juice and some seasoning and Bob's your Uncle! You have the perfect mixture for all of your summer salad needs! It will keep for up to 2 weeks in the refrigerator and makes about 1 1/4 cups. So no waste here either.
*Home-made Salad Cream*Makes about 10 ounces or 1 1/4cup
(will last 1 to 2 weeks)
This is delicious. Perfect for drizzling over salads or using in potato and pasta salads, sandwiches, etc. It is a bit tarter than mayonnaise.
And just to whet your whistle and let you know that it won't be a waste once you have it made, here are some of my recipes which use it:
Creamy Macaroni Salad
Mom's Potato Salad
Baked Potato Salad
Creamy Potato Gnocchi Salad.