Home-made salad cream is a real treat - creamy, with a little sharpness, perfect with salads or sandwiches.
2 free-range eggs, hard-boiled, yolks only
2 tbsp English mustard
½ lemon, juice only
1 tbsp caster sugar
3 tbsp white wine vinegar
150ml/5fl oz double cream
150ml/5fl oz olive oil
salt and ground white pepper
Place all of the ingredients, apart from the oil and seasoning, into a food processor.
Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified.
Season, to taste, with salt and freshly ground white pepper.
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