If you find yourself in the dire situation of being unable to buy Heinz salad cream, you can try another brand, or you can make your own. This recipe is slightly runny but tangy and tasty.
Of course, the advantage of making your own is that you can experiment with the flavour. You can make it a little more tangy by increasing very slightly the vinegar (although it won't be as thick). Or you can add a little more spiciness to it. Try adding a dash of Worcestershire sauce. Although if you can't buy Heinz salad cream, perhaps you can't buy that either!!
Incidentally, my mother used to make prawn cocktails back in the late 60s when she lived out in Kenya and they were the envy of her friends. She refused to share her recipe because she didn't want to let on that her marie rose sauce was simply salad cream with tomato puree.....
For afternoon tea purposes, you could use this recipe in prawn sandwiches to good effect!
Time: 5 minutes
(not including cooking and cooling eggs)
Keeps in fridge for 3-4 days
Yolks of 2 hard-boiled eggs
2 1/2 tablespoons olive oil
1 tablespoon cider vinegar
1 1/2 tablespoons cream
1/2 tsp mustard powder
1/4 small clove garlic,
squashed and very finely chopped until smooth
salt & pepper
Store the finished sauce in a jar in the fridge, but it doesn't keep for long, so you need to think up ways to use it quickly!