Cooked Salad Dressing
Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 8
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Long before bottled dressings lined the shelves, cooks whisked up creamy, tangy pours like this one on the stovetop. Egg yolks and milk cook into a smooth, thickened base, brightened with vinegar and enriched with a knob of butter. Old-fashioned and endlessly adaptable, it can be folded with sour cream or whipped cream and spooned over potato salad, coleslaw, or crisp greens.
Ingredients
Ingredients
- 1/4 Cup All-Purpose Flour
- 2 Tbsp White Sugar
- 1 Tsp Salt
- 1 Tsp Dry Mustard
- 2 - Egg Yolk
- 1 1/2 Cups Milk
- 1/3 Cup Vinegar
- 1 Tbsp Butter (or Margarine)
Directions
Directions
- Mix flour, sugar, salt and mustard in a medium saucepan.
- Beat egg yolks slightly and stir in milk.
- Stir the egg-milk mixture into the flour mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil and stir 1 minute.
- Remove from heat and stir in vinegar and butter.
- Cool thoroughly.
Try mixing with an equal amount of dairy sour cream or whipped cream.
Nutrition
Per serving · 8 servingsCalories
97
Fat
3.5 g
Saturated fat
1.5 g
Carbohydrates
12 g
Sugar
2 g
Fiber
0.2 g
Protein
3.5 g
Sodium
200 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/4 Cup All-Purpose Flour
- 2 Tbsp White Sugar
- 1 Tsp Salt
- 1 Tsp Dry Mustard
- 2 - Egg Yolk
- 1 1/2 Cups Milk
- 1/3 Cup Vinegar
- 1 Tbsp Butter (or Margarine)
Recipe Related Shopping
Glass Jar 10oz with Funnel, for Honey or Salad Dressing
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