Post by Granny Smith on Apr 9, 2010 18:17:50 GMT -5
Cooked Salad Dressing
1/4 cup all-purpose flour
2 T. sugar
1 t. salt
1 t. dried mustard
2 egg yolks
1 1/2 cups milk
1/3 cup vinegar
1 T. butter or margarine
Stir together flour, sugar, salt, and mustard in medium saucepan. Beat egg yolks slightly, stir in milk. Stir egg/milk mixture slowly into the flour mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat and stir in vinegar and butter. Cool thoroughly.
Makes about 2 cups.
Variations:
Sour Cream Dressing:
Mix 1/2 cup cooked, cooled salad dressing, 1/2 cup sour cream, 2 t. snipped chives, and a generous dash of coarsely ground black pepper. Makes about 1 cup.
Whipped Cream Dressing:
In a chilled bowl, beat 1/2 cup of chilled whipping cream until stiff. Stir in 1/2 cup of cold cooked salad dressing. Makes 1 cup.
1/4 cup all-purpose flour
2 T. sugar
1 t. salt
1 t. dried mustard
2 egg yolks
1 1/2 cups milk
1/3 cup vinegar
1 T. butter or margarine
Stir together flour, sugar, salt, and mustard in medium saucepan. Beat egg yolks slightly, stir in milk. Stir egg/milk mixture slowly into the flour mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat and stir in vinegar and butter. Cool thoroughly.
Makes about 2 cups.
Variations:
Sour Cream Dressing:
Mix 1/2 cup cooked, cooled salad dressing, 1/2 cup sour cream, 2 t. snipped chives, and a generous dash of coarsely ground black pepper. Makes about 1 cup.
Whipped Cream Dressing:
In a chilled bowl, beat 1/2 cup of chilled whipping cream until stiff. Stir in 1/2 cup of cold cooked salad dressing. Makes 1 cup.