Homemade Salad Dressing

Tested Till Perfect

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%

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.)

Additional Information

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