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Boiled Salad Dressing

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
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