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White Salad Dressing

White Salad Dressing recipe image
This classic white salad dressing offers a rich, creamy texture with a bright tang from vinegar and mustard. It is essentially a homemade mayonnaise base, thickened slightly with flour and enriched with cream for a luxurious mouthfeel. The combination of egg yolks, olive oil, and sugar creates a balanced flavor profile that is both savory and subtly sweet. Ideal for tossing with green salads, using as a base for chicken salad, or serving alongside roast vegetables. This versatile condiment brings a homemade touch to any meal, offering a superior alternative to store-bought versions with its fresh, vibrant taste.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 547.0
Dietary: Vegetarian
Description
This classic white salad dressing offers a rich, creamy texture with a bright tang from vinegar and mustard. It is essentially a homemade mayonnaise base, thickened slightly with flour and enriched with cream for a luxurious mouthfeel. The combination of egg yolks, olive oil, and sugar creates a balanced flavor profile that is both savory and subtly sweet. Ideal for tossing with green salads, using as a base for chicken salad, or serving alongside roast vegetables. This versatile condiment brings a homemade touch to any meal, offering a superior alternative to store-bought versions with its fresh, vibrant taste.
Ingredients
  • 3 ea Egg yolk, well beaten
  • 1 cup Cream
  • 1 tablespoon Flour
  • 1/2 cup Vinegar
  • 1 tablespoon Sugar
  • 1 teaspoon Mustard, dry
  • 1 teaspoon Salt
  • 2 tablespoon Olive oil
Directions
  1. 1
    In a small saucepan, whisk together the egg yolks, flour, mustard, salt, sugar, and vinegar until smooth and fully combined.
  2. 2
    Place the saucepan over medium-low heat and cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens and comes to a gentle simmer.
  3. 3
    Once thickened, remove the pan from the heat and allow the mixture to cool slightly for about 2 minutes.
  4. 4
    Slowly drizzle in the olive oil while whisking vigorously to create a smooth emulsion.
  5. 5
    Gradually whisk in the cream, continuing to stir until the dressing is creamy, uniform, and well-incorporated.
  6. 6
    Let the dressing cool to room temperature before serving or refrigerating.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 547.0kcal
% Daily Value *
Total Fat 49.2g76%
Saturated Fat 19.8g99%
Cholesterol 876.0mg292%
Sodium 4934.5mg206%
Total Carbohydrate 11.1g4%
Dietary Fiber 0.1g1%
Sugars 8.0g
Protein 13.7g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dressing may thicken when cold; stir well or add a teaspoon of water to loosen if needed.

For a richer flavor, use high-quality extra virgin olive oil and fresh lemon juice in place of half the vinegar.

Ensure eggs are fresh and pasteurized if you are concerned about raw egg consumption, although the heating process helps pasteurize the yolks.

This dressing works well as a base for chicken salad, tuna salad, or as a dip for vegetables.

Keywords: white dressing, mayonnaise, creamy, egg yolk, vinaigrette, homemade, salad dressing, vinegar, mustard, olive oil, flour, cream, emulsion, condiment, side dish, lunch, picnic, fresh, rich, tangy
Read it online: https://www.chefs-mate.com/recipe/white-salad-dressing-2/