Course: Sauce
Tags: Gary Brooks
GPB’s Mother’s One Egg Salad Dressing
Gary writes: This was a favourite Maritime recipe for cooks of my mother’s generation.
This salad dressing can be used as a substitute for mayonnaise in potato salad or sandwich fillings such as egg, ham, tuna, salmon, chicken, etc. It can also be used in a chopped broccoli salad.
Refrigerated, it will keep 3-3 weeks.
If you want a slightly more piquant dressing, add 1 tsp smooth prepared mustard and a pinch of cayenne, but try the basic version first.
Dan writes: this is the same as my Aunt Mayme Champion's Boiled Mayonnaise too, I think.
Source
Gary Brooks
Ingredients
1 | egg |
¾ c | sugar |
1 tbsp | flour |
2 tsp | dry mustard |
salt & pepper | |
¾ cup | homogenized milk or 5% cream |
½ cup | vinegar |
2 tbsp | butter |
Bust Out
double boiler (or very thick-bottomed pan) | |
covered jar |
Steps
- Beat the egg well.
- Whisk in the sugar.
- Add the flour, dry mustard, salt & pepper to taste.
- Add the homogenized milk or 5% cream and the vinegar.
- Stirring fairly constantly, cook over medium heat in a double boiler (or very thick-bottomed pan) until thickened.
- Remove from heat and stir in the butter.
- Check the sweetness and the seasoning. Adjust if necessary.
- Cool, store in a covered jar, and refrigerate.