For a smoother dressing, sift the flour before combining it with the other dry ingredients. Adjust the amount of mustard to your preference. Dijon mustard can be substituted for a tangier flavor. Ensure the water in the double boiler is simmering, not boiling, to prevent the egg from cooking too quickly. Store the cooled dressing in an airtight container in the refrigerator for up to 5 days. This dressing is also delicious on coleslaw or as a glaze for baked ham.
Homemade Mustard Salad Dressing
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS36
Rediscover the tangy-sweet perfection of this timeless dressing, reminiscent of cherished family gatherings and sun-drenched picnics. A delightful alternative to traditional mayonnaise, it elevates potato salad to a gourmet experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol23 mg
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium155 mg
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Sugar13 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a stainless steel or heat-proof glass bowl, whisk together the sugar, flour, mustard, and salt until well combined. (2 minutes)
02 Step
Recipe View Gradually whisk in the white wine vinegar and water, ensuring a smooth consistency. (1 minute)
03 Step
Recipe View Slowly drizzle in the beaten egg while continuously whisking to prevent curdling. (1 minute)
04 Step
Recipe View Set the bowl over a saucepan of simmering water, creating a double boiler. Ensure the bottom of the bowl does not touch the water. (1 minute)
05 Step
Recipe View Cook, stirring constantly with a spatula or whisk, until the mixture thickens and coats the back of a spoon. This may take approximately 10-15 minutes.
06 Step
Recipe View Remove from heat and allow to cool completely. The dressing will thicken further as it cools. (30 minutes)
07 Step
Recipe View Once cooled, mix with an equal part of high-quality mayonnaise (optional, for a creamier texture).
08 Step
Recipe View Stir gently into your favorite potato salad recipe, or use as a vibrant dressing for other salads.
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Gerda Cremin
May 28, 2025So much better than store-bought dressing. The homemade touch makes all the difference.
Gunnar Boyer
Mar 22, 2025This recipe is a game-changer! My potato salad has never tasted so good.
Pauline Doyle
Mar 21, 2025I added a pinch of turmeric for color and extra flavor. It was a hit!
Billy Hegmann
Feb 11, 2025I was a little nervous about cooking the egg, but it turned out perfectly. Just follow the instructions carefully.
Lillian Wintheiser
Jan 8, 2025The hint of sweetness is just right. I'll never go back to plain mayo!