Homemade Whipped Salad Dressing
Rich, creamy, smooth with a butter yellow color, this whipped salad dressing or sandwich spread is a sublime delight. This spread will make any ham sandwich a delight and it is perfect for potato or macaroni salad. Remember to cover it tightly, store in the refrigerator and use within 7-10 days.
Servings: 1 cup
Ingredients
- 1 egg yolk
- 5 tsp white Vinegar
- 4 tsp sugar
- 1/2 tsp salt "scant" 1/2 tsp!
- 1/4 tsp lemon juice
- 1 cup canola oil
- 1/4 tsp dry mustard powder
- 1 pinch each of paprika and garlic powder
Instructions
- In a medium size bowl, combine the vinegar, sugar, salt and lemon juice. Stir until sugar and salt dissolve. Takes a couple minutes.
- Lightly whip the egg with a fork, then add the egg to the vinegar mixture. Whisk until well combined.
- Slowly, a few drops at a time, start whisking in the oil. Just keep whisking and dropping in the oil.
- The oil will gradually start to emulsify and thicken, so keep on adding the oil and whisk!
- By the time you have whisked in about 1/2 of the oil, the mixture should be thick and creamy. Stir in the dry mustard powder, paprika and garlic powder.
- You may start adding the oil a little bit faster now but do not stop whisking!
- By now, the mixture should be pudding thick. Keep going, you're doing great!
- Drizzle in that last little bit of oil and whisk away. It should now be the consistency of mayonnaise.
- Bam! You're done! Congratulations, you have just created the best whipped salad dressing ever. Ten minutes of whisking to create a cup full of deliciousness.
- Spoon into a jar, cover and refrigerate. Remember there are no preservatives so use within 7-10 days.
- Thanks for stopping by today friends. I hope and pray that you and your families are staying healthy during this pandemic. Stay home. Stay hopeful. Stay kind. We will get through this together. And..... on goes our journey through life. Hugs and much love from me, Karen, TJG
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