Cooked Salad Dressing Recipe
Summary
Ingredients
| Sugar | 3⁄10 Cup (4 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄10 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Cider vinegar | 3⁄10 Cup (4 tbs) | |
| Egg yolks | 4 , beaten | |
| Butter/Margarine | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 167 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 5.3 g26.5%
Trans Fat 0 g
Cholesterol 201.2 mg67.1%
Sodium 252.5 mg10.5%
Total Carbohydrates 16 g5.4%
Dietary Fiber 0.11 g0.46%
Sugars 12.7 g
Protein 3 g5.7%
Vitamin A 8.1% Vitamin C 0.01%
Calcium 2.3% Iron 3.5%
*Based on a 2000 Calorie diet
Directions
2. Blend in water gradually.
3. Place over direct heat. Stirring gently and constantly, bring mixture to boiling. Cook 1 to 2 min. longer. Stir in vinegar.
4. Vigorously stir about 3 tablespoons of the hot mixture into egg yolks.
5. Immediately blend egg yolk mixture into mixture in top of double boiler. Place over simmering water and cook 3 to 5 min. Stir slowly to keep mixture cooking evenly.
6. Remove from heat and blend in butter or margarine.
7. Cool. Store in covered container in refrigerator. Before using, if desired, thin with cream or fruit juice.
Chef
