Prep 2 mins
Cook 10 mins
Slightly tangy with a hint of mustard, this dressing is a nice variation on the mayonnaise and whipped cream versions of waldorf salad dressing
- 2 tablespoons butter
- 8 tablespoons white vinegar
- 8 tablespoons sugar
- 1 tablespoon flour
- 2 eggs, beaten
- 1 tablespoon mustard
- 1 dash salt
- Combine all ingredients in a heavy saucepan.
- Cook over low heat until thick, stirring constantly.
- Pour over your favorite waldorf salad and chill for at least an hour.
This was really good -- a great alternative to mayo. Halved the recipe, used Splenda and added a teaspoon of poppy seeds.