PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Copperway English Salad Cream

Independent adaptation of a publicly published Sally Abé recipe. Not affiliated with, sponsored by, or endorsed by Sally Abé.

From a starred kitchen.

Ratio

Ratio by volume: Double Cream 45 ml, Eng Mustard 5 ml, White Wine Vinegar 5 ml, Rapeseed Oil 45 ml
Double Cream 45 mlEng Mustard 5 mlWhite Wine Vinegar 5 mlRapeseed Oil 45 ml

Ingredients

  • Egg Yolk — 2 egg yolks
  • Double Cream — 3 tbsp double cream (45 ml)
  • Eng Mustard — 1 tsp English mustard (5 ml)
  • White Wine Vinegar — 1 tsp white wine vinegar (5 ml)
  • Rapeseed Oil — 3 tbsp rapeseed oil (45 ml)
  • Salt — pinch salt (1 g)

Method

  1. Pour to the lines in order (bottom → top): Double Cream, Eng Mustard, White Wine Vinegar, Rapeseed Oil.
  2. Add finishing notes: Egg Yolk, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Sally Abé works in Modern British at Harwood Arms HC; Ledbury lineage; credentials include Michelin (Harwood Arms HC; Ledbury lineage).

Originally published as English Salad Cream.

Adapted from a Sally Abé recipe (Sally Abé / Great British Chefs (English garden salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Sally Abé / Great British Chefs (English garden salad) (published as “English Salad Cream”). Full citation lives in Provenance.

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