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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 60 |
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This is absolutely my most-used dressing, relates Erlene Cornelius of Spring City, Tennessee. It's so creamy, mild and versatileĀit gives old-fashioned goodness to potato salad, coleslaw and even deviled eggs. Ingredients:
2 cups sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon ground mustard |
3 eggs, lightly beaten |
1 cup vinegar |
1 cup water |
mayonnaise |
Directions:
1. 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 an equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers. Yield: 3-3/4 cups base.
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