Ingredients15 m servings
- 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.
ReviewsRead all reviews 3
This is a great recipe to have around. I made this as a sauce for eggplant instead of the standard marinara and cheese for eggplant parm. My husband asked me "From which gourmet restaurant did...
The perfect slaw dressing. I find stirring with a whisk ensures that it will be smooth every time.