English Salad Cream

2 cups

We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.


  • 1 large egg, plus 2 large egg yolks

  • ½ cup creme fraiche

  • 1 cup whole milk

  • 6 tablespoons white wine vinegar

  • 1 tablespoon all-purpose flour

  • ½ teaspoon ground mustard

  • 1 teaspoon coarse salt

  • ½ teaspoon freshly ground white pepper


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

  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. Pour mixture into a bowl set in the ice-water bath. Let stand, stirring occasionally, until completely cool.

Cook's Notes

Salad cream can be refrigerated in an airtight container up to 2 days. The eggs in this recipe are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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