This dish offers a fresh twist on all of the traditional vegetable dips. Although it appears to be a mustard dip, turmeric really provides the dish’s bright yellow hue. Kids can easily build it, and because the proportions are roughly the same, it is simple to memorize them. This will definitely be a hit at the party!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 1 cup |
Ingredients
- 1 egg yolk
- 3 tablespoons white sugar
- 1 tablespoon prepared mustard
- 2 tablespoons butter
- ½ cup white vinegar
- ½ cup half-and-half
Instructions
- In a medium saucepan, stir together egg yolk, sugar, mustard, butter, and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in half-and-half. Refrigerate until using.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 66 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I too substituted sweetened condensed milk, and based on comments started with 2 tsp mustard. Quick and tasty for non-mayo option. May add a dash of poppy seeds next time.
I replace sugar with sweetened condensed milk. Thanks for sharing this.
I didn’t care for the majorly mustard taste. I noticed that a few people said they added an extra tablespoon of sugar to counter the mustard. I’m not sure if I’ll try this again.
Love it didnt change a thing
I followed the recipe and the result was the best coleslaw dressing I’ve ever had.
…used Dijon mustard
this is very good as is..will make it again
Needed some coleslaw dressing for the “The Best Chicken Salad” recipe and this worked like a charm, simple, easy and tasty! Nice tangy sweet flavor without all the fuss!
It was very tasty! I had about a half cup of cream cheese left over, doing nothing, so I threw that in as well . . plus a squirt of lemon . . less mustard next time. I’m quite pleased with the way it turned out . . not any better necessarily, just a little different ..
To limit carbs, Swerve (granular) substituted for sugar. Despite my ability to read, the egg yolk wasn’t added until the other ingredients except the half and half had reached boiling temperature (201F at my altitude). The pot was cooled in an ice bath to less than 100F and the egg was whisked in. Still being impatient to see thickening, another tablespoon of Swerve was added. The pot was again cooled, the half and half added and whisked in. Tasting suggested adding sweetener (a mistake), and the result was 10 ounces of too sweet dressing, but it was tasty. The only carbs were in the half and half, about 4 grams. The taste: reminiscent of Mennonite sweet mustard.
Made this tonight and it was really good. Mine never got what I would consider “thick”, but it did finally get to the consistency that would coat the back of a spoon. I did add pepper to this recipe – we like pepper in our slaw. And, because I didn’t have half & half or heavy cream, I substituted whole Mike and it cane out fine. I increased the sugar by one tablespoon as suggested by another reader, however when I make this again, I will increase by a total of two tablespoons. All in all, great coldslaw dressing recipe! Thanks for sharing!
I did not like this dressing. I don’t know how it went wrong but with all the 5 star reviews it had to be something I did wrong. I didn’t have white vinegar and had to use apple cider instead. Maybe that was it? I had such high hopes for it. I love cole slaw but don’t like any of the dressings I’ve ever made. Gave it 3 stars since it isn’t the recipe author’s fault .
This is delicious! I did make one change, I substituted fake sugar for the real sugar and it turned out wonderfully. Thanks for the recipe!!
This did not work out for me at first, with lots of tweaking I made it work in the end. Next time 1/4 cup of each vinegar and cream, let egg mixture cool a bit before adding cream, seasoned with pepper and onion powder.
Excellent, simple and most importantly, the wife loved it. I did make it as listed, and agreed that it was just a little too sour, so I added one more tablespoon of sugar. Perfect! Served over shredded lettuce, julienned carrots, and one sliced, hard-boiled egg.
This is a terrific recipe. I do not usually eat coleslaw because I don’t like mayonnaise, so when I found this non-mayo version I wanted to try it. It’s delicious, tangy and not too sweet. Now make coleslaw all the time!
This was pretty good. It’s different than the super sweet store bought stuff, but I like it. I did double the sugar. I used grey poupon mustard. Probably shouldn’t have because it over powered the recipe a little.
Too vinegary to.
It is yummy. Made according to directions
A go to dressing
Good, but a bit to much vinegar. Next time I’ll probably use apple cider vinegar, and cut the vinegar down to 1/4 cup. I also wanted it a little thicker, so I added a spoonful of arrowroot powder (cornstarch substitute).