Step 1

Peel and halve the eggs, remove the yolks and set the whites to one side.  Juice the half lemon. Put the egg yolks, mustard, sugar and white wine vinegar into a mini blender or high-sided bowl.

Step 2

Blend to make a smooth liquid. (You can also use a stick blender, or electric mixer)

Step 3

Add about half the cream. Blend slowly, adding more cream as you go. Because of the acidity and speed of the blender, the salad cream will suddenly thicken. Pulse gently, a little at a time, until you have the perfect consistency.

Step 4

Taste and mix in a little pepper and salt to season. If the salad cream is much too thick, briefly whizz in a splash of milk to thin it.  It is better it is slightly too thick at this stage, than too thin.

Step 5

Transfer the freshly made salad cream to a serving bowl or jug. If necessary, stir in a further small splash of milk by hand to thin it to the perfect consistency.