Tested till perfect Homemade Salad Dressing

Homemade Salad Dressing

An old fashioned standby that preceded mayonnaise in popularity, this dressing can also be used for tuna, egg, potato and chicken salads.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2003

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 cups (500 mL)


    1 cup (250 mL) granulated_sugar
    2 tbsp (25 mL) all-purpose_flour
    2 tsp (10 mL) dry_mustard
    1 tsp (5 mL) salt
    Pinch turmeric
    1 egg
    1 cup (250 mL) cider_vinegar
    1 cup (250 mL) milk
    1 tbsp (15 mL) butter
To change the number of servings, enter the number, then press "calculate". or reset


In top of double boiler or in heavy saucepan, whisk together sugar, flour, mustard, salt and turmeric. Whisk in egg, vinegar, milk and butter.

Cook over simmering water or over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 10 to 15 minutes. Let cool, stirring often. Dressing will thicken when cooling. (Make-ahead: Refrigerate in airtight container for up to 1 month.)

Nutritional Information Per 1 tbsp (15 mL): about

cal 37 pro 1g total fat 1g sat. fat 0
carb 7g fibre 0g chol 7mg sodium 81mg

% RDI:

calcium 1 iron 1 vit A 1 folate 1
All rights reserved. TVA Group Inc. 2015