Bettye Baldwin's Broccoli Salad

This family favorite is just the best, period!  Given to me by a neighbor twenty years ago, we have made it countless times.  The dressing is a bit labor intensive, but SO worth it.  I make the dressing ahead and toss together at the last minute.

Update Easter 2024

I always have problems with the cooked dressing lumping.  This time boiled water, vinegar and salt and then let it cool before I whisked in the egg mixture.  

And, this is what I did that really worked - I strained that egg, sugar, cornstarch and dry mustard before I added it to the pan with the vinegar in it to finish cooking.  That made it totally lump free. 

4 cups broccoli florets
1/2 cup GOLDEN raisins
1/2 cup red onion rings
1/2 cup sliced raw mushrooms
6 slices bacon, crumbled - I always add more bacon, I usually double it

Dressing:

3 eggs, beaten
1 cup sugar
1 tablespoon dry mustard
 1/4 tsp. salt
1/2 cup white vinegar
1/2 cup water
1 Tablespoon cornstarch
1/3 cup Hellman's Mayonnaise
3 Tablespoons butter

Mix together broccoli, raisins, mushroom and onion rings.  Set aside.

Mix dressing ingredients ell - eggs, sugar, dry mustard and cornstarch.  Set aside.

Heat vinegar, water and salt to boil.  With whisk, add egg mixture stirring constantly.  Continue to stir and cook until thick on medium low heat.  

Remove from heat and add 3 Tablespoons of butter and 1/3 cup Hellman's Mayonnaise.  DO NOT USE MIRACLE WHIP.

Cool dressing  and refrigerate in quart jar if making dressing ahead.  This make 2/3 quart of dressing and keeps for several days.

This keeps well if you toss ingredients and put in fridge overnight.  I never add bacon until I'm ready to serve it as bacon gets soft.