Salad cream or mayonnaise?

[Dadam]

I have never thought “this nice crisp juicy salad is way too healthy, I know! I’ll slather it with sour greasy muck.”

Me either but I've often thought this crisp juicy salad is way too bland, I'll slather it in something tangy and tasty!

 

[Dadam]

Probably people who use salad cream would wear boat shoes on dry land.

Well I wouldn't wear boat shoes at all. But if I did I wouldn't care whether it was on land or not!

 

[raleighnut]

I have never thought “this nice crisp juicy salad is way too healthy, I know! I’ll slather it with sour greasy muck.”

I'd never put anything on a salad other than a grind of salt but to make a tuna or chopped egg butty I'd always mix a bit of mayo with it. Likewise when I make potato wedges (sprinkled with sea salt and smoked paprika) a garlic mayo dip is a must and battered fish is just crying out for tartare sauce.

But on a crisp green salad nah.

 

[Reynard]

Unless I'm specifically making a mayo-based dressing for things like tuna & sweetcorn pasta, coronation chicken pasta or a seafood cocktail for instance, then it's usually something like a homemade vinaigrette, olive oil with fresh herbs from the garden, or sometimes just a splash of balsamic vinegar plus salt & pepper.

 

[Bonefish Blues]

By odd coincidence I just had some of that salad. Caesar dressing, croutons, partisan cheese. Still tasted of nowt.

 

[newts]

By odd coincidence I just had some of that salad. Caesar dressing, croutons, partisan cheese. Still tasted of nowt.

A good ceasar dressing should have plenty of flavour. Anchovy, mustard, lemon & parmesan in the recipe I use.

 

[Hover Fly]

partisan cheese

Which side was it on?

 

[Bonefish Blues]

Which side was it on?

Thank you for being there for me

 

[Bonefish Blues]

A good ceasar dressing should have plenty of flavour. Anchovy, mustard, lemon & parmesan in the recipe I use.

Bloody hell, you make your own? I bet you use that artisan partisan in there too

 

[simongt]

When I was growing up, salad cream, as it was cheap and mayonnaise, if you could get it ( 1960s ) wasn't.
However, after I'd been 'seduced' by the hotel industry for over twenty years, it's now mayonnaise, as salad cream tastes too vinegary to me.

 

[raleighnut]

Bloody hell, you make your own? I bet you use that artisan partisan in there too

It's all artisan and can only be made in a certain area of Italy much like Stilton in the UK

 

[Animo]

Thank goodness that good sense is prevailing and mayo is pulling away in the poll after some early lunacy.

 

[Bonefish Blues]

It's all artisan and can only be made in a certain area of Italy much like Stilton in the UK

And, get this, it's all made by a bloke called Reggie - you see his name on the packets.

 

[Reynard]

A good ceasar dressing should have plenty of flavour. Anchovy, mustard, lemon & parmesan in the recipe I use.

Garlic, lemon & parmesan here. Either way, it needs to be punchy.

Although if I'm making a mayo-based dressing, I do tend to add some 18% soured cream to it (the Polish stuff as it's the best IMHO) just to make things a little less, well, naughty. Gives it a nice tang as well.

 

[Reynard]

P.S. Egg mayonnaise (which I love!) always makes me laugh, as it's basically egg in an egg sauce.