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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.Doreen Martin, Kitimat, British Columbia Ingredients:
1/4 cup sugar |
1 teaspoon king arthur unbleached all-purpose flour |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1 egg, lightly beaten |
1/3 cup white vinegar |
2 tablespoons water |
1 teaspoon butter |
1/2 cup mayonnaise |
torn mixed salad greens |
Directions:
1. In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens. Yield: 1-1/4 cups.
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