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Chicken Salad Dressing

  • 1/2 cup rich chicken stock
  • 1/2 cup vinegar
  • Yolks 5 eggs
  • 2 tablespoons mixed mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Few grains cayenne
  • 1/2 cup thick cream
  • 1/3 cup melted butter
Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.
Submitted by Cassyjean - Torrington, CT Aug 17, 2009 15 min 30 min 45 min

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