Ingredients:
2 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 cup apple cider vinegar
1/2 cup water
1 whole eggs, beaten
1/2 teaspoon pepper (optional)
Directions:
In saucepan, mix all dry ingredients together.
While stirring with whisk, gradually add water, vinegar and beaten egg.
Heat on medium heat, stirring constantly, until sauce thickens to the consistency of mayonnaise.
Refrigerate up to 1 week.
NOTE: When making Potato Salad, I use 3 parts Grandma’s sauce and 1 part mayonnaise.
Servings: Serve
Time preparation: 5 min.
Time total: 15 min.