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Cooked Salad Dressing

 Cooked Salad Dressing
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
10 ServingsPrep: 20 min. + chilling


  • 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


  • 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.