Easy British-Style Salad Cream
Easy British-Style Salad Cream made at home using the Heinz ingredient list as the guide. Fresher, more natural, and a fraction of the cost.
Equipment
- 12 ounce mason jar or comparable size jar
- Immersion Blender
Ingredients
- ⅓ cup (2.67 ounces, 76 grams) water
- 2 teaspoons cornstarch (See Tip 1)
- 2 pasteurized egg yolks
- 2 tablespoons granulated sugar (See Tip 5)
- 1 teaspoon dry mustard powder
- ½ teaspoon fine salt
- ⅛ teaspoon turmeric (See Tip 6)
- ½ cup (4 ounces, 113 grams) Canola oil (See Tip 2)
- 3 tablespoons (1.5 ounces, 43 grams) apple cider vinegar (See Tips 3 and 4)
Instructions
- Whisk together the water and the cornstarch in a small saucepan until no lumps remain. Heat over medium heat, stirring constantly until a translucent gel forms, about 2 minutes. Allow to cool to room temperature.
- Add the cornstarch slurry gel, along with the pasteurized egg yolks, sugar, dry mustard, salt, and turmeric to a 12-ounce mason jar. Blend until well combined with an immersion blender.
- With the immersion blender running, slowly add the oil, first in drops and then in thin streams.
- With the immersion blender continuing to run, slowly add the vinegar to the salad cream. Continue blending until well emulsified and thoroughly combined.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Taste for sweetness and tartness, adjusting the sugar and/or vinegar as needed.
- Yield: About 1 cup.
Video
Tips/Notes
- In the UK, cornstarch is referred to as cornflour.
- Substitute for Rapeseed oil.
- Substitute for spirit vinegar.
- For more tartness, add more vinegar.
- For a sweeter taste, add more sugar.
- The turmeric was added primarily for color, in place of the Riboflavin listed on the label.
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