Partridge with blackberries and celeriac mash
🍽 Serves 2◆ Medium
Best of British recipes · British recipes
Salad cream
Learn how to make your own salad cream with our simple recipe. Here’s why this recipe for the versatile condiment is a winner… Quick and easy: This homemade salad cream recipe has just one step and 10 minutes prep time, before leaving to chill. Flavour boost: A pinch of MSG gives the salad cream a delicious umami boost. A squeeze of lemon juice takes it into the stratosphere. Goes with everything: The texture is slightly looser than shop-bought salad cream, making it particularly suited to dressing salads, but it works as a dip and a sandwich filler too. Have a crack at more homemade condiment recipes, including mayo and ketchup.
Gluten-freeVegetarian
ServesMakes 150ml
Hands-on10 min
DifficultyEasy
Method
Put the egg yolks, vinegar, caster sugar, cornflour, mustard powder and salt in a large bowl, then set over a pan of simmering water (don’t let the bowl touch the water). Whisk for 5 minutes until the mixture starts to lightly cling to the sides of the bowl, then pour in the cream and whisk for a further 7 minutes. The heat should be quite high and the mixture will become airy and voluminous but will be only slightly thicker than double cream. It will thicken once it has cooled. Stir in the MSG and a squeeze of lemon juice for extra tang, then cover and chill.
Nutrition
| Calories | 57kcals |
|---|---|
| Fat | 5.6g (3.1g saturated) |
| Protein | 0.7g |
| Carbohydrates | 1g (0.6g sugars) |
| Fibre | 0g |
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