Homemade Salad Dressing
This recipe makes 2 cups servings
|Per 1 tbsp (15 mL): about||-|
|total fat||1 g|
- Portion size: 2 cups (500 mL)
An old fashioned standby that preceded mayonnaise in popularity, this dressing can also be used for tuna, egg, potato and chicken salads.
1 cup (250 mL) granulated_sugar
2 tbsp (25 mL) all-purpose_flour
2 tsp (10 mL) dry_mustard
1 tsp (5 mL) salt
1 cup (250 mL) cider_vinegar
1 cup (250 mL) milk
1 tbsp (15 mL) butter
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.)
Source : Canadian Living Magazine: July 2003