Boiled Salad Dressing
|Flour||1 1⁄2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Egg yolks||2 , well beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Melted butter/Margarine||2 Tablespoon|
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.