Cooked Salad Dressing

Cooked Salad Dressing is quite easy to make, and a good choice for a picnic salad, as the egg yolks in it are cooked.

Combining some of this boiled salad dressing with mayonnaise is also good, as the whole homemade dressing becomes less fattening that way.

It might look a bit lumpy and taste quite tart, but is very good once combined with potatoes or pasta.

It is also a great recipe to use in making very tasty salmon sandwich fillings.

The egg whites can be saved and used when mixing up hamburgers instead of using whole eggs, or saved and added to omlettes, etc. Egg whites also freeze well for future uses.

Use a double boiler or an unbreakable bowl that can be set in a pot over simmering water. This will prevent the mixture from scorching.

This recipe makes about 2 cups, and keeps well for a few weeks in the refrigerator.


  • 3 or 4 egg yolks
  • 2 tsp. dry mustard
  • 3 tbsp. sugar
  • 3 tbsp. butter or margarine
  • 1 tbsp. flour
  • 1 tsp. salt
  • 1 1/2 cups milk
  • 1/2 cup vinegar


  • In top of double boiler combine the egg yolks, dry mustard, sugar, flour and salt.
  • Slowly whisk in the milk, to prevent lumps from forming.
  • Cook and stir over simmering water until thick.
  • Add the butter or margarine.
  • Remove from heat and cool slightly.
  • Gradually add the vinegar, stir well.
  • When cool, store in refrigerator in screw top jar.

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