Salad cream is a creamy condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and made slightly acidic by spirit vinegar. It is similar in composition to mayonnaise, but uses vinegar and water as its main constituent rather than oil. Both salad cream and mayonnaise usually include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring, if bought in store, not made after the classic French way.[2] The first ready-made commercial product was introduced in the United Kingdom in 1914,[3] where it is used as a salad dressing and a sandwich spread.
Historically, salad cream, often mentioned in Victorian sources, consisted of "hard-boiled eggs puréed with cream, mustard, salt and vinegar".[4]