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Versatile Salad Dressing Base




Source of Recipe


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Versatile Salad Dressing Base

Taste of Home April/May 1997
Prep: 10 min. Cook: 5 min. + chilling
Yield: 3-3/4 cups base. - 60 servings

"This is absolutely my most-used dressing," relates Erlene Cornelius of Spring City, Tennessee. "It's so creamy, mild and versatile—it gives old-fashioned goodness to potato salad, coleslaw and even deviled eggs."

Ingredients:
• 2 cups sugar
• 3 tablespoons all-purpose flour
• Salt to taste
• 1/2 teaspoon ground mustard
• 3 eggs, lightly beaten
• 1 cup vinegar
• 1 cup water
•
• Mayonnaise

Directions:
In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate.

Just before serving, combine desired amount of base with an equal amount of mayonnaise.

Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers.

1 serving (1 tablespoon) equals 131 calories, 11 g fat (2 g saturated fat), 16 mg cholesterol, 79 mg sodium, 7 g carbohydrate, trace fiber, trace protein.