ilovethesea
Member
- Joined
- Feb 9, 2013
- Messages
- 1,115
This is really good for a potato salad or anything where you'd want mayonnaise. I was looking for homemade mayo recipes and they all had various PUFA oils, so my mom dug up my grandmother's recipe. The flour and mustard are the only non-Peatish things but they are really small amounts.
Ingredients
1 cup sugar
3 tbsp flour
1 tbsp dry mustard
3/4 tsp salt
2 eggs, beaten
3/4 cup vinegar
1/4 cup water
1 tbsp butter
Milk (1/4 to 1 cup, depending on desired thickness)
In top of double boiler or in heavy saucepan, whisk together sugar, flour, mustard and salt. Whisk in eggs, then vinegar and water.
Cook over simmering water or over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 10 to 15 minutes. Add butter once hot and stir until melted.
Let cool, stirring often. Add milk to reach desired consistency. Dressing will thicken when cooling.
Refrigerate in airtight container for up to 1 month.
Ingredients
1 cup sugar
3 tbsp flour
1 tbsp dry mustard
3/4 tsp salt
2 eggs, beaten
3/4 cup vinegar
1/4 cup water
1 tbsp butter
Milk (1/4 to 1 cup, depending on desired thickness)
In top of double boiler or in heavy saucepan, whisk together sugar, flour, mustard and salt. Whisk in eggs, then vinegar and water.
Cook over simmering water or over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 10 to 15 minutes. Add butter once hot and stir until melted.
Let cool, stirring often. Add milk to reach desired consistency. Dressing will thicken when cooling.
Refrigerate in airtight container for up to 1 month.