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English Salad Cream

We served this dressing with cold boiled lobster tails. Try it with shrimp or on a green salad.

  • yield: Makes about 2 cups




  • 1 large egg, plus 2 large egg yolks
  • 1/2 cup creme fraiche
  • 1 cup whole milk
  • 6 tablespoons white wine vinegar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground white pepper


  1. Step 1

    Prepare an ice-water bath; set aside. Put all ingredients into a blender, and blend until well combined.

  2. Step 2

    Transfer mixture to a heatproof bowl set over a pan of simmering water. Whisk until mixture coats the back of a wooden spoon, 4 to 5 minutes. Continue to cook, whisking, 3 minutes.

  3. Step 3

    Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool. Salad cream can be refrigerated in an airtight container up to 2 days.

Martha Stewart Living, August