Return to Content

Boiled Salad Dressing

Boiled Salad Dressing
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 1-3/4 cups.

A little trouble to make but you can taste the difference.

Ingredients:

  • 2 tablespoons flour
  • 1-1/2 tablespoons sugar
  • 1-1/2 teaspoons dry mustard
  • 1 teaspoon salt
  • 3 egg yolks
  • 1/2 cup evaporated milk
  • 1/4 cup light cream
  • 1/2 cup cider vinegar
  • 2 tablespoons butter

Instructions:

Mix together the flour, sugar, mustard, salt and egg yolks. Add the evaporated milk; mix well and turn into a double boiler. Cook over boiling water, stirring con-stantly, until the mixture is heated through. Add the cream and vinegar alternately, a few drops at a time. Stir and beat the mixture while it cooks, until thick and smooth: Remove from the stove, and stir in the butter. When the butter is melted, strain the dressing.
Updated Monday, July 23rd, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111