There is a third emulsified option that is also used to enrich sandwiches and more — one our friends across the pond in the U.K. are a bit more familiar with: salad cream. It bears a name that ...

If you’ve visited the U.K. lately (or a supermarket with a well-stocked British section in the international aisle), chances are you’ve seen a bottle of salad cream on the condiment shelf.

Once the undisputed champion of dressing butter lettuce, salad cream has found itself tragically sidelined as rocket and its continental cousins ushered in the era of balsamic drizzles and ...

Salad Cream, one of the UK's most traditional condiments may be renamed Sandwich Cream, it has been reported. Its maker, Heinz, says that only 14% of those who buy the sauce use it on salads ...

Cream cheese: Use full-fat cream cheese for the best results, but low fat can be used for a lighter version. Sour cream: You ...

Top with the salad and finish with an additional drizzle of vinaigrette. Season with salt and a generous sprinkling of sumac.

For the beetroot salad, bring a large pan of water with a tight fitting lid to the boil, place a steamer insert on top. Add the beetroot, cover the pan and steam for 35-40 minutes, or until tender.

rich English salad cream. To test the saltiness of the gammon, cut a thin slice from the end of the raw joint and add it to a pan of simmering water for about 5 minutes, then taste. If it is very ...

Remove from the grill. Place the trout on a cutting board and peel the skin off while it's still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.