Eliza Acton's Salad Cream

Long before salad cream came out of a mass-produced plastic bottle, it was known in the 19th century as "English Salad Sauce."

In her ground-breaking 1845 masterpiece, Modern Cookery for Private Families, Eliza Acton recorded a luxurious, incredibly smooth version that uses real double cream rather than vegetable oil. Unlike mayonnaise, which can easily split, this cream-based emulsion is incredibly forgiving and delivers a lush, velvet texture with a gentle vinegary tang.

Here is Eliza Acton's original 1845 recipe adapted into a straightforward, modern kitchen format.

Course Condiment, Salad

Cuisine British

Keyword Salad Cream

Prep Time 15

Cook Time 10

Ingredients

3 Hard boiled egg yolks
150 ml Double cream
2 tbsp Tarragon or white wine vinegar
1 tsp English mustard powder
1/2 tsp Caster sugar
1 pinch salt
1 pinch Cayenne pepper

Instructions

Place the eggs in a small saucepan, cover with cold water, and bring to a simmer. Cook for 10 minutes to ensure the yolks are completely firm. Drain immediately and submerge them in ice-cold water to cool.
Peel the cooled eggs and separate the whites from the yolks. (You can save the whites to slice up into your final salad). Place the hard-boiled yolks into a medium mixing bowl.
Add the mustard powder, caster sugar, salt, and cayenne pepper to the yolks. Using the back of a sturdy spoon or a small fork, mash and cream everything together vigorously until it forms a perfectly smooth, lump-free paste.
Pour in the double cream a little bit at a time, whisking constantly with a balloon whisk. Ensure each splash is fully smooth before adding the next. The mixture will begin to look rich and velvety.
Slowly drizzle in the vinegar while continuing to whisk. The acid in the vinegar will react with the cream and the egg yolks, naturally thickening the dressing into a gorgeous, spoonable sauce.

Video

Notes

Give the sauce a final taste—adjust the salt or add a tiny splash more vinegar if you prefer a sharper punch. Transfer it to a small jug and serve it alongside a crisp summer salad of heritage butterhead lettuce, sliced radishes, and boiled eggs.

Storage Tip: Cover it tightly and store it in the fridge. Because it uses double cream, it won't separate like oil-based dressings, and it will keep beautifully for 3 to 4 days.