My standard for sweet and sour cole slaw dressing is T. Marzetti's Original Slaw Dressing. It is similar in texture to Hollandaise sauce but with a lively sweet and sour taste. This dressing is also excellent as a dip for raw vegetables.
Unfortunately, Marzetti's dressing is no longer available in my area. I tried the "Old Fashioned Cooked Dressing" in the Fannie Farmer Cookbook. It was too thick and had a heavy texture and after taste.
So, I formulated the following clone recipe.
Lynn's Sweet & Sour Cole Slaw Dressing
Place in a double boiler top
2 egg yolks 1 tsp prepared dijon mustard 1/4 tsp salt 1 TBS Splenda (or sugar) 1/4 cup cider vinegar 1/8 tsp Xanthan gum, optional (see note 1) to taste cayenne, ground, optional (not in Marzetti's) Stir constantly over hot (not boiling) water until the mixture thickens. Do not overheat or the egg yolks will set and separate. Remove from heat. While stirring constantly, slowly add
1/2 cup light vegetable oil
The dressing should be the consistency of Hollandaise sauce. If it is too thick, stir in about 1 tsp of water at a time until the desired thickness is achieved.
Cool. Bottle. Store in refrigerator.
Makes about 7 ounces.
1. Xanthan gum is a thickener / emulsion stabilizer commonly used by the food industry. It is available at most "health food" stores. In this recipe it is used mainly to stabilize the emulsion so that it does not separate while being stored.
2. This sauce's low pH and lack of carbohydrates allows it to be safely refrigerated for many weeks. If longer storage is required, add 0.1% sodium benzoate. Sodium Benzoate is available by special order at most pharmacies.
3. This is the Marzetti's dressing's ingredient list:
Soy bean oil, corn-cider vinegar, sugar, high fructose corn syrup, egg yokes, salt, water, spice, xanthan gum