Garlic Vinegar Salad Dressing


1-1/2 teaspoons dry mustard
1/2 teaspoon salt
2 teaspoons flour
2 eggs
2 tablespoons sugar
2 tablespoons melted butter or vegetable oil
2/3 cup milk
1/4 cup Garlic Vinegar


Mix the mustard, salt, and flour in the top of a double boiler. Stir in the eggs, sugar, butter or vegetable oil, milk, and vinegar in the order given. This is important to prevent curdling. Cook the dressing over hot water until smooth. Cool to room temperature and sieve. Store extra dressing in the refrigerator.

Garlic Vinegar


1-1/4 cups

Leave a Comment