Versatile salad dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 3 | tablespoons | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground mustard |
| 3 | Eggs, lightly beaten | |
| 1 | cup | Vinegar |
| 1 | cup | Water |
| Mayonnaise | ||
Directions
In a saucepan, combine sugar, flour, salt and mustard; stir in eggs.
Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with and equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers.
Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #629 by The Taillons <taillon@...> on May 31, 1997