Salad cream
- Published: 9 Apr 25
- Updated: 1 Jul 25
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.
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Makes 150ml -
Prep time 10 min, plus chilling
Nutrition
- Calories
- 57kcals
- Fat
- 5.6g (3.1g saturated)
- Protein
- 0.7g
- Carbohydrates
- 1g (0.6g sugars)
- Fibre
- 0g
- Salt
- 0.1g
delicious. tips
The first commercial salad cream was created in 1914 by Heinz as a more affordable alternative to luxurious mayonnaise. Rather than using oil, which was expensive at the time, the dressing is cream and water-based and relies on cooked egg yolks to thicken it.
Find MSG in Asian supermarkets or online, and don’t be afraid to use it. Bad press has given this flavour enhancer an unduly negative reputation but monosodium glutamate is a natural product found in foods from tomatoes and parmesan to seaweed and beef. We particularly rate Honest Umami (on Ocado or from honestumami.com), which also sells seasoning mixes combining MSG with salt, sugar or chilli.