Prep 5 mins
Cook 10 mins
Before commercial mayonnaise was available, my Grandmother used this sauce to make her cherished Potato Salad. It is a very-low fat alternative to mayonnaise and tastes better than light mayo, too! Great for tuna, macaroni, or chicken salad, but you'll probably want to add a little mayo, also.
- 2 tablespoons all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup water
- 1 whole egg, beaten
- 1⁄2 teaspoon pepper (optional)
- In saucepan, mix all dry ingredients together.
- While stirring with whisk, gradually add water, vinegar and beaten egg.
- Heat on medium heat, stirring constantly, until sauce thickens to the consistency of mayonnaise.
- Refrigerate up to 1 week.
- NOTE: When making Potato Salad, I use 3 parts Grandma's sauce and 1 part mayonnaise.
This is the best substitute for mayo I've ever had/made and a yummy sauce. It has a pungent flavor (apple cider vinegar has a bite) which I really liked, but I did mix it with mayo (as suggested) for the potato salad. I also used the optional black pepper which gave it a nice kick, but I would omit it or use less if spicy isn't your thing. Thanks for posting this Beachgirl!
Very good. I agree with Olive Blossom's comments. Additionally, I can imagine adjusting the seasonings, depending on the effect you are trying to achieve. I am thinking about mixing in a little fat free yogurt or perhaps buttermilk, but it is great as it.
I grew up on this dressing for both potato & macaroni salad. It beats jarred mayo dressings all to pieces. I used this recipe for macaroni salad for this Christmas. *It's best to save a little dressing in a container until after the salad has chilled because the macaroni really absorbs it. Mix & then add more into the salad so it's not dry. Love, love it as potato salad as well. Merry Christmas folks!