Prep 5 mins
Cook 5 mins
This is my grandmother's recipe for the salad dressing she used instead of mayonaise. (I never tasted mayo until I was a teenager). We used it in pasta salads, egg and tuna salads and sandwiches. I still don't eat BLTs without the tang of this dressing. Grandma made hers on the stovetop and had to stir constantly to avoid scorching. I now do mine in the microwave and no longer have to worry about that.
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt
- 1 egg
- 1⁄4 cup vinegar (either white or cider )
- 1⁄2 cup hot water
- 2 tablespoons prepared yellow mustard (Dijon, Honey Mustard or other flavors will work)
- 1 tablespoon butter
- In microwave safe bowl mix sugar, cornstarch and salt.
- Whisk in the egg, vinegar, water and mustard.
- Microwave on high for 3 minutes then stir.
- Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
- Add butter.
- Store in refrigerator.
Thank you so much for this recipe. My grandmother, born in 1900, made it too. I haven't made it yet but I know it's going to be just like hers. Mayonnaise tasted far too oily to me at first because we weren't used to it. This was what we liked and I'm looking forward to getting back to it! Can hardly wait to have some on coleslaw, potato salad, macaroni salad. Yum!
Having this recipe posted on 'Zaar made my 90 year old father very happy. He said the other day, "My mother made the best salad dressing. I haven't had it for years and years. " He knew it was boiled and he knew it had eggs in it and it was quite sweet. Well, I made your recipe and he says it is exactly right. A bit too sweet for my taste, but he loves it. So thank you for posting!