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Boiled Salad Dressing

Chef.at.Home's picture
Ingredients
  Flour 1 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Paprika 1⁄8 Teaspoon
  Egg yolks 2 , well beaten
  Milk 3⁄4 Cup (12 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Melted butter/Margarine 2 Tablespoon
Directions

1. Combine the flour, salt, mustard, sugar, paprika and the egg yolks in the upper part of an enamel or glass double boiler and mix thoroughly.
2. Pour the milk in slowly, then set the pan over hot water. Cook 6 to 10 minutes, stirring constantly. The dressing should be quite thick.
3. Remove from the heat, stir in the vinegar and butter or margarine. Chill before using.
4. This dressing thickens as it cools. Thin it with milk, tomato or fruit juices according to the salad on which it is to be used. It may also be thinned by adding whipped cream to it after chilling. This is advisable when it is used with fruit salads.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vinegar
Interest: 
Quick

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 625 Calories from Fat 338

% Daily Value*

Total Fat 38 g58.9%

Saturated Fat 21.5 g107.4%

Trans Fat 0 g

Cholesterol 451.6 mg150.5%

Sodium 2025.3 mg84.4%

Total Carbohydrates 58 g19.2%

Dietary Fiber 0.87 g3.5%

Sugars 39.2 g

Protein 13 g26.1%

Vitamin A 33.7% Vitamin C 0.77%

Calcium 24.8% Iron 12%

*Based on a 2000 Calorie diet

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Boiled Salad Dressing Recipe