Cooked Mayonnaise Salad Dressing Recipes
COOKED SALAD DRESSING
This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.-Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
HOMEMADE (COOKED) MAYONNAISE RECIPE
Homemade mayonnaise recipe (cooked). If you are concerned about using raw eggs in your mayonnaise, try this method.
Provided by Peggy Trowbridge Filippone
Categories Condiment
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Heat egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping bottom of pan constantly with a spatula.
- At the first sign of thickening, remove pan from heat, but continue stirring.
- Dip pan bottom in a large pan of cold water to stop cooking.
- Scrape into a blender, blend for a second or so, then let stand uncovered at least five minutes to cool.
- Add dry mustard , salt , and cayenne if using.
- Cover and, with the blender running, drizzle oil in very slowly at first, down center hole into egg mixture.
- Transfer mayonnaise to a clean container and chill immediately. This will keep for at least seven days refrigerated. Source: by Shirley O. Corriher (William Morrow) Reprinted with permission.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Cholesterol 46 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 118 mg, Sugar 0 g, Fat 20 g, ServingSize 1 1/2 cups (12 servings), UnsaturatedFat 0 g
EASIEST SALAD DRESSING
This is the easiest, yet yummiest salad dressing there is!
Provided by PAYE
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 301.7 mg, Sugar 0.3 g
COOKED MAYONNAISE (SALAD DRESSING)
This is an old family recipe. We live on the east coast of Canada and this mayonnaise is used in dishes such as lobster salad sandwiches, lobster rolls, potato salad, egg salads and anything else that you would use mayonnaise or salad dressing in. I like it because it is cooked and keeps for quite a while when refrigerated. My grandmothers used to make it for Lobster Suppers that their church used to host.
Provided by Chef burnt toast
Categories Salad Dressings
Time 14m
Yield 2 1/2 cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- In a microwave safe bowl beat the 2 eggs.
- Beat in the flour and dry mustard.
- Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.
- In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
- To stir this mixture I usually use a wire whisk.
- Microwave at full power for 9 minutes, stirring half way through the cooking time.
- After the cooking time, add the butter if desired.
Nutrition Facts : Calories 33.8, Fat 1.1, SaturatedFat 0.4, Cholesterol 22.9, Sodium 129.5, Carbohydrate 4.5, Fiber 0.1, Sugar 3.2, Protein 1.2
OLD FASHIONED BOILED SALAD DRESSING
This is my grandmother's recipe for the salad dressing she used instead of mayonaise. (I never tasted mayo until I was a teenager). We used it in pasta salads, egg and tuna salads and sandwiches. I still don't eat BLTs without the tang of this dressing. Grandma made hers on the stovetop and had to stir constantly to avoid scorching. I now do mine in the microwave and no longer have to worry about that.
Provided by Northern Star
Categories Low Protein
Time 10m
Yield 1 Cup
Number Of Ingredients 8
Steps:
- In microwave safe bowl mix sugar, cornstarch and salt.
- Whisk in the egg, vinegar, water and mustard.
- Microwave on high for 3 minutes then stir.
- Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
- Add butter.
- Store in refrigerator.
HOMEMADE MUSTARD SALAD DRESSING
My grandma used to make this when I was a kid. It is delicious on potato salad instead of plain mayonnaise.
Provided by Jill Saunders
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the sugar, flour, mustard, salt, vinegar, water and egg.
- Cook in a double boiler until thick; allow to cool. Mix with equal parts mayonnaise and stir into potato salad.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.6 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 154.9 mg, Sugar 12.5 g
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