English Salad Cream

Name: English Salad Cream
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 3 tbsp double cream (45 ml) Double Cream; 1 tsp English mustard (5 ml) Eng Mustard; 1 tsp white wine vinegar (5 ml) White Wine Vinegar; 3 tbsp rapeseed oil (45 ml) Rapeseed Oil; pinch salt (1 g) Salt

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

DRESSING · GARDEN SALADS & ASPARAGUS

In the published recipe, this is the dressing for English garden salad.

For greens, grains, and roasted vegetables.

On the jar

ENGLISH

Method: shake
Yield: about ½ cup
Ingredients: 6
Jar batch: 2.55× recipe

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Ratio

DOUBLE CREAM 45 mlRAPESEED OIL 45 mlW.WINE VINEGAR 5 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Double Cream3 tbsp double cream (45 ml)
Eng Mustard1 tsp English mustard (5 ml)
White Wine Vinegar1 tsp white wine vinegar (5 ml)
Rapeseed Oil3 tbsp rapeseed oil (45 ml)
Saltpinch salt (1 g)

Method

Pour to the lines in order (bottom → top): DOUBLE CREAM, RAPESEED OIL, W.WINE VINEGAR.
Shake-to-line (dashed marks): add ENG MUSTARD. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 5 EGG YOLKS.
Season to finish: SALT (about ½ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 4 stars · 3 national awards

English Salad Cream★ STARRED KITCHENOn the jar: ENGLISH
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC

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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).

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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