Old Fashioned Carolina Coleslaw With Celery Seed Dressing
|Cabbage||1 Medium, quartered|
|Powdered mustard||1 1⁄2 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Celery seeds||1 1⁄2 Teaspoon|
1. In a large salad serving bowl, place finely shredded cabbage
2. Over a double boiler break eggs in a basin and add mustard, sugar, salt.
3. Whisk the eggs until light and frothy with a wire whish.
4. Add the cream to the eggs and whisk to blend in
5. Pour the vinegar, in a thin steady stream, whisking continuously with the other hand, until it is well amalgamated to form an emulsion with eggs and cream.
6. Continue whisking the dressing over the double boiler for 3 to5 minutes until it is thick like custard and coats the back of the spoon.
7. Take the basin off the double boiler and stir the butter and celery seeds into the dressing.
8. Pour over the cabbage and toss well using salad prongs.
9. Cover the bowl with cling film and refrigerate for 2 to 3 hours
10. Toss the salad in the bowl well before serving.
To prepare a double boiler, place a saucepan filled with 3 inches of water over a medium low flame and allow the water to simmer. Fit a basin over the saucepan, such that the base of the basin does not come in direct contact with the simmering water in the pan and is heated by the steam instead. Using this method to make a custard or egg emulsion will prevent the eggs from coagulating too fast.