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