Cooked Salad Dressing Recipe

Cooked Salad Dressing Recipe
Cooked Salad Dressing Recipe photo by Taste of Home
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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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

2 tablespoons: 113 calories, 10g fat (2g saturated fat), 26mg cholesterol, 188mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cooked Salad Dressing in Reminisce September/October 2005, p 48

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