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Versatile Salad Dressing

SUBMITTED BY: Erlene Cornelius

"'This is absolutely my most-used dressing,' relates Erlene Cornelius of Spring City, Tennessee. 'It's so creamy, mild and versatile--it gives old-fashioned goodness to potato salad, coleslaw and even deviled eggs.'"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  5 Min
READY IN  15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 cups sugar
  • 3 tablespoons 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by Cassidy
This is a great recipe to have around. I made this as a sauce for eggplant instead of the... MORE


 
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