Prep 5 mins
Cook 9 mins
This is an old family recipe. We live on the east coast of Canada and this mayonnaise is used in dishes such as lobster salad sandwiches, lobster rolls, potato salad, egg salads and anything else that you would use mayonnaise or salad dressing in. I like it because it is cooked and keeps for quite a while when refrigerated. My grandmothers used to make it for Lobster Suppers that their church used to host.
- 2 large beaten eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon dry mustard
- 1 cup milk (I use skim, but 3% is better)
- 5 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 cup vinegar
- 1⁄2 cup hot water
- 1 tablespoon butter (optional) or 1 tablespoon margarine (optional)
- In a microwave safe bowl beat the 2 eggs.
- Beat in the flour and dry mustard.
- Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.
- In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
- To stir this mixture I usually use a wire whisk.
- Microwave at full power for 9 minutes, stirring half way through the cooking time.
- After the cooking time, add the butter if desired.
I am so happy to be the first reviewer of this recipe. It is awesome stuff! I kept snitching from it as it cooled. Since Burnt Toast and I are from the same generation, I figured that her grandmas didn't have microwaves. I just whisked it in the order given in a sauce pan and cooked on the the stove, stirring constantly until it was thickened and then stirred in the butter. It thickens up a lot when it cools, so don't be afraid. It is on the sweet side and would be wonderful on apple salad, cole slaw, or potato salad. I can see why it would be so good with lobster. I used it for homemade ranch and I thought it tasted more like a honey mustard dressing than a ranch dressing. But hubby was thrilled, so that's all that mattered. I'm going to try cutting the sugar and vinegar down in the next batch for a more savory effect. My mom used to make a similar recipe and this one is WAY better! Chef Burnt Toast, thank you for sharing your family recipe. I will treasure it and enjoy making it for years to come!
This is the best dressing recipe ever!!!! Thank you for sharing!
I have been looking for this recipe for years. I was raised on Lancaster Perch rolls and was always looking for a good sauce recipe. My husband loved it and so did I.