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Cooked Salad Dressing Recipe

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This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.—Doreen Martin, Kitimat, British Columbia

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Cooked Salad Dressing Recipe

Prep: 20 min. + chilling

Yield: 10 Servings

15 5 20

Ingredients

1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup white vinegar
2 tablespoons water
1 teaspoon butter
1/2 cup mayonnaise
Torn mixed salad greens

Directions

In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens. Yield: 1-1/4 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 113 calories, 10 g fat (2 g saturated fat), 26 mg cholesterol, 188 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cooked Salad Dressing in Reminisce September/October 2005, p 48

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