Homemade Salad Dressing Homemade Salad Dressing

Author: Canadian Living

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

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: July 2003



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 facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 81 mg
  • Protein 1 g
  • Calories 37.0
  • Total fat 1 g
  • Cholesterol 7 mg
  • Saturated fat trace
  • Total carbohydrate 7 g


  • Iron 1.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 1.0
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Homemade Salad Dressing