Salad Cream

So here we have the last component to the finale of the Fish Finger Sandwich, which we tarted up with chopped dill and capers but plain is equally as good and such a versatile spread. Other than rubbing this cream all over your skin, or someone else’s, to feel its silken texture, I recommend trying this with asparagus, as shown below, shrimp or lobster, dollop it on bouncy whole leaves of butter lettuce, hard boiled eggs, a dip for crudite, especially french radish, warm waxy potatoes and swipe a bit across your nose so you can play the how long is my tongue game.

Salad Cream 

Makes about 1 1/2 cups 


1 egg + 2 egg yolks

1 cup heavy cream 

1/4 cup + 1 tablespoon white wine vinegar

Juice of 1/2 lemon 

2 tablespoons Dijon mustard 

1 tablespoon flour 

2 tablespoons sugar 

1 teaspoon sea salt 


Place all ingredients except the additional 1 tablespoon vinegar in a blender. Blend until well incorporated. Take a moment to prepare an ice bath (water + ice) in a large bowl, set aside.

Transfer egg mixture to a double boiler or heat proof bowl placed over a saucepan with a couple inches of water brought to a simmer. Cook mixture 4-5 minutes, stirring constantly, until it coats the back of a wooden spoon. It should be glossy and smooth, like a custard. Place the pot or bowl in the ice bath to stop the cooking process, continuing to stir gently for another minute or two until cooled. Mix in additional 1 tablespoon vinegar. 

The salad cream is most flavourful the day it’s made, but will keep covered in the refrigerator for a few days. 

Recipe developed by Joanna Miller of Good Pepper 

Photography by Paul Strabbing