Salad Creams

Post by **warda** » Sun Sep 16, 2007 5:34 am

I've been reading all these old messages in kitchen corner and lots of people are missing Heinz Salad Cream. I'm not sure if I have ever tasted a salad cream but I'm sure going to try it. Here are some recipes I found from internet. Don't know which one taste is most closest to Heinz.

Mrs Beeton Salad Cream
4 Hard Boiled Egg Yolks
4 tbsp Cream
1 tsp Prepared Mustard
Â¼ tsp White Pepper
Vinegar
Salt and Cayenne, to taste

Remove the egg shells, and pound the yolks in a mortar to a smooth paste.
Add the other ingredients, except the vinegar, stir well until thoroughly combined.
Pour in enough vinegar, a little at a time, to make it the consistency of cream.
The mixture will then be ready for use.

Sufficient for a moderate-sized salad.
Note: The whites of the eggs, cut into rings, will serve very well as a garnishing to the salad.
from: http://thefoody.com/mrsbsoups/saladcream.html

A Classic Salad Cream Recipe
1 tsp of French or English Mustard
1 tsp of Castor Sugar
1/2 tsp of Salt
1/4 tsp of White Pepper
1/4 Pint (150ml) of Evaporated Milk
1/4 Pint (150ml) of Olive Oil
2-3 tbsp of Wine Vinegar

Put the Mustard, Castor Sugar, Salt, & White pepper together a medium sized bowl. Add the Milk and mix to together. Gradually whisk in the Olive Oil.
from: http://www.retrofoodrecipes.com/salad_cream.html

Salad Cream without vinegar
1 hard boiled egg yolk
6 tbsp double cream
1 tbsp olive oil
1 tsp Dijon mustard (no seeds)
Â½ tsp caster sugar
Â¼ tsp salt
Juice of Â½ a lemon

Mash the egg yolk with the back of a spoon, and add all the rest of the ingredients except the lemon juice. Mash furiously with the spoon until you've got a creamy paste. (If you still have any lumps, pass through a sieve, and you'll end up with a perfectly smooth mixture.) Add lemon juice to taste.
from: http://www.gastronomydomine.com/

Post by **Goddess** » Tue Sep 18, 2007 5:40 pm

Thanks for those Warda - I've saved them all and will give them a go when I get bored! The sad thing is though that it's been so long since I had Salad cream - that I probably won't recognise it when I've made it!!! Will have to inflect pots of the stuff on some willing victims to put on their salads to find out the truth!!

Post by **HEPZIBAH** » Tue Sep 18, 2007 5:46 pm

[face=Comic Sans MS]Keefy also posted some salad cream recipes a while back. I think some of them are different to warda's recipes: [/face]viewtopic.php?t=9219

Post by **Goddess** » Tue Sep 18, 2007 5:50 pm

Cripey - It's going to be a salad cream fest for a while then - Hopefuly I will make so many different ones and get so sick of the sight of it that I'll never have to make any ever again!!!
Personally, I'm putting all my hopes in the Mrs. Beeton one - so will start there!

Post by **HEPZIBAH** » Tue Sep 18, 2007 5:57 pm

[face=Comic Sans MS]When you do your Salad Cream festival remember, like good cheese, salad cream should be stored in a cool place but should be served at room temperature.

(although that might need to be a bit below an Egyptian non a/c room temperature!)[/face]

Post by **jewel** » Tue Sep 18, 2007 6:11 pm

I like Hellmans extra light - but don't have the recipie

Post by **HEPZIBAH** » Tue Sep 18, 2007 6:14 pm

jewel wrote:I like Hellmans extra light - but don't have the recipie

[face=Comic Sans MS]I guess you mean their mayonnaise. I agree, and use it instead of butter or marge if I'm making sandwiches.

[/face]

Post by **jewel** » Tue Sep 18, 2007 6:19 pm

Thats the one - yes its luverly in sarnies

ooh I'm a bit peckish now got a casserole in for when hubbies home. Its a bit cooler (well cold, actually) here today makes me hungry

Post by **Goddess** » Tue Sep 18, 2007 6:24 pm

When I get really enthusiastic, I have been known to make my own mayonnaise too! Delicious!!!! Far superior to hellmans - just seems so much work for such a small amount - so has to be used sparingly!