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Salad Cream
Salad Cream is very easy to make and the ingredients are common in most kitchens - even Chinese ones!

Our recipe is for salad cream is a very old one and differs slightly in method from Mrs Beeton's.

Please note that the similar product 'mayonnaise' is made with a completely different recipe, and the two products are very different. Mayonnaise is listed here

Recipe Source:
This is our own recipe as handed down by my Mother.
Equipment: Image: Salad Cream
1. Mortar and pestle, mixing bowl and spoon.
Let's get started:- Mama's Salad Cream

• Yolks of 4 hard-boiled eggs
• 5 tablespoons olive oil
• 2 tablespoons white vinegar
• 3 tablespoons cream
• Colman's Prepared Mustard
• garlic powder
• salt & pepper

Put the eggs yolks into a mortar and pound with a pestle or just use a bowl and fork. Put results in a mixing bowl and stir in the oil until you have a smooth paste. Season with garlic powder, salt, pepper and a teaspoon of Colman's Prepared English mustard. Stir in the vinegar, ensuring the paste remains smooth. Stir in the cream, adding a little at a time to prevent curdling
1. The eggs should be very well boiled before extracting the yolks and pounding them. Mrs Beeton says to boil these for 20 minutes, which is a very long time.
2. Mrs Beeton mixes in the cream first, and follows this with the oil and other ingredients.

Since homemade salad cream is uncooked (Like mayonnaise), be sure to use the freshest eggs possible, and ones that you are reasonably sure are free from salmonella. Homemade salad cream will last three to four days in the refrigerator.

We have not specified the type of oil, but recommend corn oil to begin with. We also tried this using olive oil and cider apple vinegar, with palatable and interesting results.
This information is as supplied by ourselves, and ably supported by our friends and various internet portals.

In addition we personally wish to thank my Mother for sharing with us all her excellent skills and recipe.
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