Cooked Salad Dressing
Recipe: #220
September 24, 2011
Categories: One-Pot Meal, Gluten-Free, Vegetarian, Kosher Dairy, more
"This dressing adds zip to your pasta and potato salads, it’s a sweeter-style dressing with lots of flavor, this is a great dressing and one I have made many times in the past. You will need to adjust the mayonnaise to suit your taste, I suggest to start with 3/4 cup, the amounts listed on the recipe is enough for 4 cups of cooked pasta or 3 pounds of potatoes. I usually also add in a packet of Hidden Valley dry salad dressing mix"
Ingredients
Nutritional
- Serving Size: 1 (652 g)
- Calories 1173.7
- Total Fat - 50.9 g
- Saturated Fat - 13 g
- Cholesterol - 484.3 mg
- Sodium - 4002 mg
- Total Carbohydrate - 159.3 g
- Dietary Fiber - 0.8 g
- Sugars - 108 g
- Protein - 19.7 g
- Calcium - 168.2 mg
- Iron - 3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small saucepan combine the sugar with next 4 dry ingredients.
Step 2
Add in eggs, vinegar, cream and water; bring to a boil whisking constantly until bubbly and thickened; remove from heat and cool slightly.
Step 3
When cooled, mix in the mayonnaise starting with 3/4 cup and adding in more until desired taste is achieved, then season with salt and pepper to taste.
Tips
No special items needed.