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Vanilla Salad Cream


This recipe showcases Bourbon Vanilla Beans.


50g plain flour
20g English mustard powder
Salt and freshly ground white pepper
1 tbsp. olive oil
50g caster sugar
1 egg
570ml milk
2 tbsp. white wine vinegar
1 vanilla pod, split and seeds scraped out
½ lemon, juice only


Place the flour and mustard powder into a saucepan off the heat and mix together.

Season with salt and freshly ground black pepper, add the olive oil and sugar and stir well.

Place the saucepan onto the heat and heat gently. In a bowl, whisk the egg and milk together until well combined.

Gradually add the milk mixture to the saucepan, whisking all the time, until the mixture is simmering.

Cook over a gentle heat for a further 10-15 minutes, or until thick and glossy, whisking occasionally.

Add the vinegar and whisk once more.

Remove from the heat and stir in the vanilla seeds and lemon juice.

Check the seasoning and set aside to cool.

Delicious with poached sea trout or salmon.

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