Method

• To make the salad cream – please note this is optional as you can use a good quality mayonnaise and thin it down with a little cream, sour cream or yoghurt
• Process the egg yolks, vinegar and mustard in a food processor until well combined, then gradually add oil in a thin, steady stream until emulsified
• Transfer to a small bowl, stir through the cream and season to taste with salt and freshly ground pepper
• Refrigerate