Salad cream is a pale yellow creamy substance used to add flavor to food. It was first introduced in United Kingdom in late 1920s, where it was used as a dressing for salad and used as a spread for bread. Due to higher cost of manufacturing mayonnaise during the rationing period in U.K., salad cream is created as a cheaper substitute of mayonnaise. Salad cream is made up of eggs, vinegar, sugar, milk, butter, salt and other spices. It is prepared by keeping ratio of about 25-30 percent of oil in water, acidified by vinegar and emulsified by egg yolks. Various coloring and flavoring agents are also used in it. Salad cream has a sharper taste and is less sweet than some other dressing creams.