Versatile Salad Dressing Recipe

5 1
Versatile Salad Dressing Recipe
Versatile Salad Dressing Recipe photo by Taste of Home
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Versatile Salad Dressing Recipe

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5 1
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"This is absolutely my most-used dressing," relates Erlene Cornelius of Spring City, Tennessee. "It's so creamy, mild and versatile—it gives old-fashioned goodness to potato salad, coleslaw and even deviled eggs."
MAKES:
60 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min. + chilling
MAKES:
60 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min. + chilling

Ingredients

  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 3 eggs, lightly beaten
  • 1 cup vinegar
  • 1 cup water
  • Mayonnaise

Directions

In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with an equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers. Yield: 3-3/4 cups base.
Originally published as Versatile Salad Dressing in Taste of Home April/May 1997, p53

Nutritional Facts

1 tablespoon: 131 calories, 11g fat (2g saturated fat), 16mg cholesterol, 118mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.

  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 3 eggs, lightly beaten
  • 1 cup vinegar
  • 1 cup water
  • Mayonnaise
  1. In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with an equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers. Yield: 3-3/4 cups base.
Originally published as Versatile Salad Dressing in Taste of Home April/May 1997, p53

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