What makes salad cream different from mayonnaise? A nutritional and culinary comparison

October 14, 2025 •

4 min read

Did you know that salad cream typically contains about half the calories and a third of the fat of mayonnaise, but often has more sugar and salt? Understanding what makes salad cream different from mayonnaise is crucial for anyone monitoring their nutritional intake and flavor profile.

Quick Summary

Salad cream is a tangier, sweeter, and runnier emulsion with less oil, while mayonnaise is a richer, milder condiment with a higher oil content and thicker texture.

Key Points

Lower Fat Content: Salad cream contains significantly less oil than mayonnaise, resulting in fewer calories and a lower fat percentage.
Dominant Ingredients: Mayonnaise is oil-based (65%+), while salad cream uses a higher proportion of water and vinegar for its emulsion.
Flavor Profile: Salad cream is tangier and sweeter due to more vinegar and added sugar, contrasted with mayonnaise's rich and creamy, milder taste.
Texture and Consistency: Mayonnaise has a thick, dense texture ideal for binding, whereas salad cream is runnier and more pourable, functioning well as a dressing.
Egg Preparation: Traditional mayonnaise uses raw egg yolks to emulsify, while traditional salad cream often uses cooked or pasteurized egg yolks.
Culinary Applications: Mayonnaise is a classic binder for creamy salads, while salad cream is often used as a dressing or dip in British cuisine.
Historical Context: Salad cream gained popularity in the UK as a more affordable substitute for mayonnaise during World War I rationing.

The Foundational Difference: Core Ingredients

While both salad cream and mayonnaise appear as creamy, pale-yellow condiments and share some basic components like egg yolk, the fundamental difference lies in their ingredient ratios and primary emulsifying agents. Mayonnaise is an emulsion of oil, egg yolk, and an acid like vinegar or lemon juice, and is defined by its high oil content—often 65% or more by weight. This makes fat the dominant flavor and texture component. In contrast, commercially produced salad cream is an emulsion based on water and vinegar, containing significantly less oil—typically less than 50%. This ingredient ratio gives salad cream its signature tangier, looser character.

The Emulsion Ratio

The emulsion process itself is also different for traditional versions. Classic mayonnaise relies on raw egg yolk to emulsify the high percentage of oil. Traditional homemade salad cream, however, is often made using cooked, hard-boiled egg yolks. Commercially, salad cream uses egg yolk and starches as stabilizers to create its creamy texture despite the lower fat content.

Unpacking Flavor and Texture Profiles

The contrasting ingredient compositions lead to very distinct taste and texture experiences. Here’s a breakdown:

Flavor: Salad cream is characterized by a noticeably sweeter and more vinegary flavor profile compared to mayonnaise. The higher sugar and acid content is used to compensate for the lower fat. Mayonnaise, with its higher oil content, has a richer, milder flavor that is less acidic.
Texture: Due to its lower oil and higher water/vinegar content, salad cream has a thinner, runnier, and more pourable consistency. Mayonnaise, especially full-fat versions, is thicker and creamier with a denser texture, making it an excellent binder for foods like potato salad.

Nutritional Considerations for Your Diet

When it comes to nutrition, the difference is significant. A typical serving of salad cream has about half the calories and a third of the fat of mayonnaise, making it a lighter alternative for those watching their fat intake. However, this isn't a universally healthier choice. To boost flavor lost from the reduced fat, manufacturers often increase the sugar and salt content in salad cream. For example, studies have shown that salad cream can have elevated levels of sugar compared to mayonnaise. Therefore, what you gain in lower fat, you might be trading for higher sugar and sodium, making label-reading important for anyone managing their intake for weight or health reasons.

The Versatility of Each Condiment

While both condiments can be used in similar ways, their unique properties make them better suited for different culinary applications.

Salad Cream Uses: Its pourable, tangy nature makes it a perfect dressing for green salads, coleslaw, and cold pasta salads where a zippy, lighter coat is desired. In the UK, it is famously paired with fish sticks and chips, or even dolloped onto pizza or beans on toast. It can also serve as a base for other sauces, like a prawn cocktail sauce when mixed with ketchup.
Mayonnaise Uses: The thick and creamy consistency of mayonnaise makes it an ideal binder for recipes that need a cohesive texture, such as chicken salad, tuna salad, or deviled eggs. It is also the classic spread for sandwiches and burgers, providing a rich, fatty mouthfeel. Mayonnaise serves as the base for many other creamy sauces, including tartar sauce and remoulade.

Salad Cream vs. Mayonnaise: A Comparison Table


Feature	Salad Cream	Mayonnaise
Primary Emulsion	Oil-in-water, stabilized with egg yolk, water, vinegar, and starch.	Oil-in-water, stabilized with egg yolk and oil.
Oil Content	Less than 50%.	65% or more.
Flavor	Tangier, sweeter, and more acidic.	Richer, milder, and less acidic.
Texture	Thinner, looser, and more pourable.	Thicker, denser, and creamier.
Primary Uses	Salad dressing, dips for chips, sandwich spread.	Binder for salads, sandwich spread, base for sauces.
Origin	British.	French or Spanish origin.

Choosing the Right Condiment for Your Needs

Deciding between salad cream and mayonnaise depends on your dietary goals and culinary application. If you are looking for a lighter, lower-fat option and enjoy a tangy, sweeter flavor, salad cream is a good choice. It's a great way to add flavor to a salad without the high caloric density of full-fat mayonnaise. However, be mindful of the added sugar and salt. For those who prefer a richer, milder flavor and a thicker texture for binding ingredients in dishes like potato salad, mayonnaise remains the superior option. For homemade versions, the distinction can be even more pronounced, with traditional salad cream using cooked egg yolks and mayonnaise using raw yolks. Many people find that having both on hand allows for maximum versatility in the kitchen.

Conclusion: More Than Just a Name

Ultimately, the key distinction is not merely regional but stems from a fundamental difference in composition, driven by history and preference. While both condiments serve a similar function, their unique ingredient ratios define their flavor, texture, and nutritional profiles. Salad cream is a tangier, lighter, and more pourable alternative, developed from necessity during a time of rationing, while mayonnaise is a classic, thick, and rich emulsion. Understanding these differences allows you to make an informed choice based on both taste and nutritional goals. You can learn more about the history of these condiments by visiting ScienceDirect's overview on Mayonnaise.

Frequently Asked Questions

No, salad cream is a distinct British condiment with a different recipe and flavor profile than mayonnaise. It is tangier, sweeter, and runnier due to a lower oil content and higher proportion of vinegar and water.

Salad cream is often lower in fat and calories than mayonnaise, which makes it a 'lighter' option. However, it often has higher sugar and salt content to enhance flavor, so it's important to read the nutritional labels.

You can, but it will change the flavor and texture of your dish. Salad cream will introduce a sweeter and tangier taste, and its runnier consistency won't bind ingredients as effectively as thick mayonnaise.

The main difference is the oil percentage. Mayonnaise legally requires a minimum oil content (65% in the US), whereas salad cream uses a higher proportion of water and vinegar and much less oil.

The runnier texture of salad cream is due to its lower oil and higher water and vinegar content. Mayonnaise's high oil percentage and thick emulsion create a dense, creamy consistency.

Traditionally, homemade salad cream is made with cooked, hard-boiled egg yolks. While commercial versions use pasteurized eggs and stabilizers, the use of cooked eggs is a historical characteristic that differentiates it from mayonnaise, which uses raw egg yolk.

Miracle Whip is an American product often compared to salad cream. It is a type of 'salad dressing' that contains less oil than mayonnaise and has a sweeter, spicier flavor profile. It is considered the American equivalent of salad cream in its use and flavor profile.