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–+ servings

Salad cream

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I used to think salad cream was just a fancy version of ranch until I tasted the tangy punch of mustard and vinegar in a proper Coleslaw at a summer cookout. The sharpness cut through the heavy mayo, adding a brightness that made every leaf feel crisp and alive.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Sauce
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Salad cream
  • 1/2 cup mayonnaise
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch turmeric optional, for color

Method
 

  1. Add the mayonnaise, white wine vinegar, Dijon mustard, sugar, salt, and black pepper to a small mixing bowl.
  2. Whisk vigorously by hand until the mixture is completely smooth and homogeneous. If using turmeric, add it now for a pale yellow hue.
  3. Taste and adjust seasoning if needed. For a thinner consistency suitable for drizzling, whisk in an additional teaspoon of water or vinegar.
  4. Transfer to a jar or container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Calories: 100kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 2gCholesterol: 5mgSodium: 380mgPotassium: 15mgSugar: 2gCalcium: 2mg

Notes

Now it’s my go-to for anything from potato salad to drizzling over roasted chicken. Whisking it by hand ensures no lumps hide in the back of your jar. Keep it chilled; the flavors meld beautifully after an hour, making it a versatile staple that earns its keep daily.

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