I am the lucky owner of a very old pamphlet style collection of sauce recipes and wondrous wonders of wonderment - there is a recipe for Salad Cream. The proper stuff. Looks and smells and even tastes the same as I remember. Not, you note, as it tastes now, because now it will probably have all kinds of ingredients which weren't there was I was a young aficionado of all things salad dressing.
Here's the thing - I have made some.
Now I am going to show you how so you can make some too.
Break 2 large eggs into a large jug and whisk together. Add 1 litre milk, any kind, and 30ml olive oil. Whisk again to combine then gently pour into the dry ingredients, whisking as you do so to avoid as many lumps as possible. Tip all of this into a large pan and gradually add 500ml distilled or white vinegar, whisking throughout to mix.
Pour around 10cms boiling water into bottom pan Set top pan over to cook sauce
(I am going to try microwaving the next batch I make - much like how I make lemon curd - I'll report back if it is successful or not.)
Pour into the warm bottles and seal immediately. I even have the iconic bottles to put it in!
The sauce will thicken more as it cools. Mmmmm, salad cream sandwiches - I wonder if they will taste the same as I remember.
This Salad Cream will keep unopened at ambient temperature for 6 months but refrigerate once opened.