Course: Sauce
Tags: Gary Brooks

GPB’s Mother’s One Egg Salad Dressing

boiled_mayonnaise.jpg

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

1egg
¾ csugar
1 tbspflour
2 tspdry mustard
salt & pepper
¾ cuphomogenized milk or 5% cream
½ cupvinegar
2 tbspbutter

Bust Out

double boiler (or very thick-bottomed pan)
covered jar

Steps

  1. Beat the egg well.
  2. Whisk in the sugar.
  3. Add the flour, dry mustard, salt & pepper to taste.
  4. Add the homogenized milk or 5% cream and the vinegar.
  5. Stirring fairly constantly, cook over medium heat in a double boiler (or very thick-bottomed pan) until thickened.
  6. Remove from heat and stir in the butter.
  7. Check the sweetness and the seasoning. Adjust if necessary.
  8. Cool, store in a covered jar, and refrigerate.