- 2 free-range eggs, hard-boiled, yolks only
- 2 tbsp English mustard
- ½ lemon, juice only
- 1 tbsp caster sugar
- 3 tbsp white wine vinegar
- 150ml/5fl oz double cream
- 150ml/5fl oz olive oil
- salt and ground white pepper
- Place all of the ingredients, apart from the oil and seasoning, into a food processor.
- Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified.
- Season, to taste, with salt and freshly ground white pepper.