This dressing adds  zip to you salads, it’s a sweeter-style dressing with lots of flavor, this is a great dressing and one I have made many times in the past!

Notes from our test kitchen; you will need to adjust the mayonnaise to suit your taste, I suggest to start with 3/4 cup, the amounts listed on the recipe is enough for 4 cups of cooked pasta or 3 pounds of potatoes

Servings 10-12

Ingredients:

1/2 cup sugar (use 1/2 cup scant,  for a less sweeter dressing reduce by 2 tablespoons)

2 tablespoons all-purpose flour

1/2 teaspoon dry mustard powder (mustard lover’s increase to 1 teaspoon)

1 teaspoon garlic powder

1 teaspoon seasoned salt or white salt

2 large eggs, lightly beaten

1/2 cup vinegar (white or cider vinegar)

1/4 cup half and half cream or milk

1/4 cup water

3/4 to 1 cup mayonnaise (such as Hellman’s Mayonnaise, do not use salad dressing)

fresh ground black pepper

Instructions:

In a small saucepan combine the sugar with next 4 dry ingredients.

Add in eggs, vinegar,  cream and water; bring to a boil whisking constantly until bubbly and thickened; remove from heat and cool slightly.

Add in mayonnaise starting with 3/4 cup and adding in more until desired taste is achieved.

Season with pepper to taste.

You will also find this recipe on Recipezazz.com