Mustard Salad Dressing

Russ Myers


Nothing compares to the rich taste of fresh homemade dressing

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1 1/2 Cups


Stove Top


2 Tbs Butter (or margarine)
2 Tbs Flour
1 C Milk
1 tsp Salt
1 1/2 tsp Sugar
2 tsp Powdered mustard (blended with 2 Tbs cold water)
1/3 C Cider vinegar

Directions Step-By-Step

Melt butter in a small saucepan over moderately low heat, blend in flour, add milk slowly, cook and stir until thickened and smooth. Mix in salt, sugar, and mustard paste. Add vinegar, 1 tablespoon at a time beating well after each addition. Cool dressing, then cover and chill 2 to 3 hours. Beat well before using. Use to dress any cooked vegetable or seafood salad. Dressing keeps well (about a week) in the refrigerator.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom