Sweet & Sour Cole Slaw Dressing

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


Lynn Ashley 

Lynn Ashley
arlington va us

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