Boiled Salad Dressing Recipe
Ingredients
| Flour | 1 1⁄2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Paprika | 1⁄8 Teaspoon | |
| Egg yolks | 2 , well beaten | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Vinegar | 1⁄4 Cup (4 tbs) | |
| Melted butter/Margarine | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 625 Calories from Fat 338
% Daily Value*
Total Fat 38 g58.9%
Saturated Fat 21.5 g107.4%
Trans Fat 0 g
Cholesterol 451.6 mg150.5%
Sodium 2025.3 mg84.4%
Total Carbohydrates 58 g19.2%
Dietary Fiber 0.87 g3.5%
Sugars 39.2 g
Protein 13 g26.1%
Vitamin A 33.7% Vitamin C 0.77%
Calcium 24.8% Iron 12%
*Based on a 2000 Calorie diet
Directions
2. Pour the milk in slowly, then set the pan over hot water. Cook 6 to 10 minutes, stirring constantly. The dressing should be quite thick.
3. Remove from the heat, stir in the vinegar and butter or margarine. Chill before using.
4. This dressing thickens as it cools. Thin it with milk, tomato or fruit juices according to the salad on which it is to be used. It may also be thinned by adding whipped cream to it after chilling. This is advisable when it is used with fruit salads.
Chef
