Lillie Mae Whittaker'S Salad Dressing
A rich, sweet and tangy salad dressing with a creamy texture, perfect for potatoes or coleslaw, ideal for those who enjoy classic homemade flavors.
Ingredients
Instructions
- Cream sugar, salt, and butter together.
- Beat in dry mustard and eggs.
- Add vinegar and water.
- Cook, stirring constantly, to a good rolling boil.
- Pour hot over potatoes or coleslaw.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of garlic powder or fresh herbs like dill or parsley to the dressing. If you're looking for a lower-sugar option, you can substitute half the sugar with honey or agave syrup. Ensure you stir constantly while cooking to prevent the eggs from scrambling. This dressing works wonderfully for Congealed Salad(Coca-Cola Salad) as well.
Serving Suggestions
This salad dressing is perfect poured over a classic coleslaw or drizzled atop roasted potatoes. For a complete meal, pair it with grilled chicken or fish. It also complements a fresh garden salad beautifully, enhancing the flavors of the vegetables.
Storage & Reheating
Store any leftover dressing in an airtight container in the refrigerator for up to one week. To reheat, gently warm it in a saucepan over low heat, stirring constantly until it's just heated through. Avoid boiling it again to maintain the texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Lillie Mae Whittaker'S Salad Dressing contains roughly 204 calories, with 1g protein, 14g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 1769mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use less sugar in this recipe?
Yes, you can reduce the sugar to suit your taste. Start with half the amount and adjust based on your preference. Remember that the sweetness balances the acidity of the vinegar, so taste as you go.
Is it safe to eat the dressing with raw eggs?
While traditional recipes use raw eggs, there is a risk of salmonella. You can use pasteurized eggs as a safer alternative. They provide the same texture without the health risks associated with raw eggs.
How can I make this dressing vegan?
To make a vegan version, substitute the eggs with a mixture of silken tofu and nutritional yeast for creaminess and flavor. Use a plant-based butter alternative and maple syrup instead of sugar to achieve a similar taste and consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).