How to make Salad Cream | Rosie Makes Jam Recipes

Salad Cream

Old fashioned it may be but I think it's delicious!


42 fl oz
1 litre
Large free range
2 each
Plain Flour
1.5 oz
30 g
dry powder
1.5 oz
30 g
Salt, Table
1 oz
25 g
Sugar, White granulated
3 oz
70 g
Pepper, White
1 tsp
Olive Oil
1 fl oz
30 ml

Rosie's Ingredient Calculator

Sugar, White granulated

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Wash, rinse and put your bottles in a warm oven to dry and sterilise
  2. Sieve the dry ingredients into a large bowl.
  3. Beat the eggs together in a large jug, pour in the milk and oil and whisk to combine
  4. Add the milk mixture to the flour mixture carefully, avoiding lumps if possible
  5. Gradually - and slowly - add the vinegar, stirring all the time
  6. Transfer to a double boiler* and bring the mixture up to a simmer. Stir constantly.
  7. Cook at a simmer for around 20 minutes, stirring all the time, or until the mixture has thickened but still creamy. Cook for a further 5 minutes.
  8. Take from the heat and bottle up immediately, sealing will hot.
  9. The mixture will thicken more on cooling.
  10. Great with salads and as a mix with egg for sandwiches
  11. * I used one preserving pan with the salad cream set over another preserving pan with boiling water in the bottom to about 10cms/4 inches.
  12. Check the water level during cooking time and top up if necessary.

How long will it take to make?

Preparation time:
10 mins
Cooking time:
20 mins
Total time:
30 mins
Soaking overnight
not included in total time

How much?

6 x 250ml bottles

Look after it

store in cool and dark place for up to 6 months, refrigerate after opening

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

THE iconic 250ml sauce bottle  for salad cream - forget squeezy!