Boiled Salad Dressing

Cooking & Recipes

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


Makes 1-3/4 cups.


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


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.


Preparation Method

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