Cooked Salad Dressing Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| 4 egg yolks, fork beaten | ||
| Butter/Margarine | 2 Tablespoon | |
Directions
Blend sugar, flour, dry mustard, salt, and pepper in the top of a double boiler.
Add water gradually, stirring constantly.
Bring to boiling; cook and stir mixture 2 minutes.
Stir in vinegar.
Remove from heat.
Stir about 3 tablespoons of the hot mixture into the beaten egg yolks.
Immediately blend into mixture in double-boiler top.
Set over boiling water and cook 5 minutes, stirring occasionally.
Remove from heat and blend in the butter.
Cool, chill.
Store in a tightly covered jar in refrigerator.
Add water gradually, stirring constantly.
Bring to boiling; cook and stir mixture 2 minutes.
Stir in vinegar.
Remove from heat.
Stir about 3 tablespoons of the hot mixture into the beaten egg yolks.
Immediately blend into mixture in double-boiler top.
Set over boiling water and cook 5 minutes, stirring occasionally.
Remove from heat and blend in the butter.
Cool, chill.
Store in a tightly covered jar in refrigerator.
Chef
