Creamy Celery Seed Dressing Recipe

4.5 1 2
Creamy Celery Seed Dressing Recipe
Creamy Celery Seed Dressing Recipe photo by Taste of Home
Publisher Photo

Creamy Celery Seed Dressing Recipe

Read Reviews
4.5 1 2
Publisher Photo
This recipe originated with my Aunt Mazie, a wonderful cook from West Virginia. I like this dressing because of its versatility. It's wonderful with potatoes, macaroni, hot or cold sliced meat or vegetables. I've shared it with many friends and have had it published in several fund-raising cookbooks.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/2 cup butter
  • 1 cup vinegar
  • 3 large eggs, lightly beaten
  • 1-1/2 teaspoons celery seed
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups mayonnaise
  • 3/4 cup Italian salad dressing
  • 1/2 cup sugar

Directions

In a saucepan, melt butter. Meanwhile, combine vinegar, eggs, celery seed, salt and pepper. Gradually add to butter, stirring constantly. Cook and stir over medium heat for 5 minutes or until slightly thickened and a thermometer reads 160°.
Remove from the heat and allow to cool. Mix in mayonnaise, Italian dressing and sugar. Cover and chill for at least 1 hour. Serve over coleslaw, vegetables or pasta. Yield: 4-1/2 cups.
Originally published as Creamy Celery Seed Dressing in Country June/July 1995, p51

  • 1/2 cup butter
  • 1 cup vinegar
  • 3 large eggs, lightly beaten
  • 1-1/2 teaspoons celery seed
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups mayonnaise
  • 3/4 cup Italian salad dressing
  • 1/2 cup sugar
  1. In a saucepan, melt butter. Meanwhile, combine vinegar, eggs, celery seed, salt and pepper. Gradually add to butter, stirring constantly. Cook and stir over medium heat for 5 minutes or until slightly thickened and a thermometer reads 160°.
  2. Remove from the heat and allow to cool. Mix in mayonnaise, Italian dressing and sugar. Cover and chill for at least 1 hour. Serve over coleslaw, vegetables or pasta. Yield: 4-1/2 cups.
Originally published as Creamy Celery Seed Dressing in Country June/July 1995, p51

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cwbuff User ID: 441425 11437
Reviewed Dec. 10, 2011

"Nice, tangy dressing. However, the recipe makes enough to serve the US Army, so I cut in 1/3 - since it's hard to divide 3 eggs into 4ths - and it still made enough for more than one meal. I don't know how long or whether it keeps well in the fridge. I have some leftover cabbage, so I'm looking forward to using this dressing in a coleslaw."

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