Difference between Salad Cream and Mayo

Key Difference: Salad cream and mayo are both the same in context to their main ingredients. However, they primarily differ in the proportions of these ingredients mainly in the vinegar and oil ratio.

Salad cream and Mayo are not very different from each other as condiments, and therefore are thought to be the same. Salad cream is basically a creamy condiment which is yellow in color. Generally, it includes ingredients like vegetable oil, water, sugar, spirit vinegar, mustard, salt, egg, yolks, and modified corn flour. It is prepared by keeping the emulsion ratio of 20 to 25 percent of oil in water.

The credit of invention of salad cream goes to Heinz Company who invented in 1914. It gained a lot of popularity in Britain during the 20^th century and was widely used. This condiment was commonly used with a traditional British garden salad.

Mayo or Mayonnaise is often compared with the cream salad as it contains similar ingredients like oil, egg, vinegar, condiments and spices. There are different claims regarding the origin of mayonnaise. Many believe that it originated in Spain where it was popular with the name Salsa Mahonesa.

It is a famous dip and widely used for salad dressings. Percentage of edible vegetable oil than vinegar in Mayonnaise is greater than that in cream salad; Mayonnaise = 75 percent oil and 5 percent vinegar.

Mayonnaise became more popular than the salad cream. However, again salad cream is trying for a fresh comeback. Salad creams of Heinz contain less fat than the standard mayonnaise available in the market. Mayonnaise is thicker than salad cream. Mayonnaise also contains higher proportion of oil and egg yolk. Salad cream and mayo can be used as each other's replacements.

Comparison between Salad Cream and Mayo:

	Salad Cream	Mayo
Definition	It is a smooth and thick stable emulsion consisting vegetable oil, water, egg or egg yolks, vinegar and an acidifying agent. it may also contain substances like spices, milk, etc.	Mayonnaise is also a stable emulsion of oil, egg yolks, egg or modified milk proteins. It may also contain ingredients like salt, mustard, nutritive carbohydrate sweeteners, etc.
Color	Generally yellow	Varies in color – white , cream or pale yellow
Vinegar to oil proportion	More vinegar than oil	More oil than vinegar
Viscosity (thickness)	Comparatively less	Comparatively more
Proportion of oil and egg yolk	Comparative lower	Comparatively higher
Commonly used for	As a salad dressing and a sandwich spread	As a base for other sauces and for dressing salads