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.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 37 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 7 g |
| fibre | 0 g |
| chol | 7 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| folate | 1% |
-
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
Preparation:
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.)
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