Old-Fashioned Salad Dressing

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Old-Fashioned Salad Dressing

2 cups sugar
2 Tbsp. flour
1 tsp. salt
1/2 tsp. ground mustard
3 eggs, slightly beaten
1 cup vinegar
1 cup water

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 dressing base with mayonnaise. Refrigerate leftovers. Tastes great on potato salad, coleslaw or salad greens. Makes 4 cups.

From Dining on a Dime


photo by: taste-buzz


    • says

      Thanks Naomi for catching that typo. I fixed it on the site. It is 1 cup of water and then you just add how ever much mayo you want or need right before you serve. You might check out the post again and see if it makes sense now.

  1. Carolyn says

    My grandmother makes something similar:

    Beat 1 or 2 eggs in a pan (depending if you want think or thin, or how many eggs you have on hand!)
    Add 1 cup sugar
    1 scant cup vinegar
    pinch salt, pepper
    1 tsp dry mustard

    Bring just to a boil, stirring frequently (it will burn easily if you leave it unattended). Pour into a jar and let cool: it will thicken as it cools. Keeps for 2 weeks in the fridge.

    Good as is on potato salad, coleslaw, fish, add dill & honey for dip for chicken fingers, and about a dozen other uses. It’s also good mixed with store-bought mayo for salads too. It’s our ‘go-to’ condiment since I was a child.

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