Return to Content

Garlic Vinegar Salad Dressing

Yankee Plus Dec 2015


Garlic Vinegar Salad Dressing
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-1/2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 2 teaspoons flour
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons melted butter or vegetable oil
  • 2/3 cup milk
  • 1/4 cup Garlic Vinegar


Mix the mustard, salt, and flour in the top of a double boiler. Stir in the eggs, sugar, butter or vegetable oil, milk, and vinegar in the order given. This is important to prevent curdling. Cook the dressing over hot water until smooth. Cool to room temperature and sieve. Store extra dressing in the refrigerator.

Garlic Vinegar


  • 1 quart vinegar
  • 12 garlic cloves


Peg said to use any kind of vinegar you have on hand. Peel and split the garlic cloves in half. Place the vinegar and cloves in a glass jar and let it sit in a sunny window for 2 weeks. Strain the vinegar through a cloth or a funnel fitted with a coffee filter into a glass jar and store tightly capped.
Updated Thursday, August 7th, 2008

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111