Cooked Mayonnaise Salad Dressing
Elevate your salad game with this creamy, tangy Cooked Mayonnaise Salad Dressing that’s as versatile as it is delicious. Featuring a rich blend of egg yolks, dry mustard, sugar, and a splash of white vinegar, this homemade dressing is gently cooked to achieve a silky, custard-like consistency, then brightened with fresh lemon juice for a zesty finish. Unlike traditional raw mayonnaise, this cooked version adds a layer of indulgence and stability, making it perfect for tossing with crisp greens, drizzling over roasted vegetables, or even as a flavorful sandwich spread. Ready in just 20 minutes with basic pantry staples, this dressing is a must-try for anyone seeking bold, homemade flavors.
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Recipe Information
Ingredients
- 2 large Egg yolks
- 2 tablespoons Granulated sugar
- 1 teaspoon All-purpose flour
- 1 teaspoon Dry mustard powder
- 0.5 teaspoon Salt
- 0.5 cup Milk
- 0.25 cup White vinegar
- 0.5 cup Vegetable oil
- 1 tablespoon Lemon juice
Instructions
In a medium, heat-safe mixing bowl or the top pan of a double boiler, whisk together the egg yolks, granulated sugar, flour, dry mustard powder, and salt until smooth.
Gradually whisk in the milk to create a uniform mixture.
In a small saucepan, bring the white vinegar to a gentle simmer over medium heat. Slowly whisk the warm vinegar into the egg mixture, a little at a time, to prevent curdling.
Set the bowl or the top of the double boiler over simmering water, ensuring the bottom does not touch the water. Cook the mixture while whisking constantly for about 5–7 minutes, or until it thickens to the consistency of custard.
Remove the pan from heat and let the mixture cool for about 5 minutes.
Gradually whisk in the vegetable oil a little at a time, ensuring each addition is fully incorporated before adding more.
Stir in the lemon juice and adjust the seasoning with additional salt if needed.
Transfer the dressing to a clean jar or container and refrigerate until fully chilled. The dressing will thicken further as it cools.
Serve the cooked mayonnaise salad dressing over your favorite greens, or use it as a dip or spread. Store in the refrigerator for up to one week.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 4.0 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
