Cooked Salad Dressing
- 3 egg yolks, well beaten
- 2 Tbsps butter
- 1 1/2 tsps mustard
- 3 Tbsps vinegar, boiling
- 1 tsp sugar
- Cream or unsweetened condensed milk
- 1/2 tsp salt
Add the boiling vinegar slowly to the eggs. Cook over hot water until thickened, stirring constantly. Mix mustard, sugar and salt together and add. Beat in the butter.
This will keep for a long time refrigerated. When ready to use, add an equal bulk of sweet (or a little more)ur cream or unsweetened condensed milk.
This will keep for a long time refrigerated. When ready to use, add an equal bulk of sweet (or a little more)ur cream or unsweetened condensed milk.
Submitted by Feb 15, 2010
15 min
30 min
45 min