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Cooked Salad Dressing

Western.Chefs's picture
Ingredients
  Flour 2 Tablespoon
  Sugar 2 Tablespoon
  Powdered mustard 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Cayenne pepper 1 Pinch
  Cold water/1/2 cup milk and 1/4 cup water 3⁄4 Cup (12 tbs)
  Egg yolks 2 , lightly beaten
  Lemon juice/White wine vinegar 1⁄4 Cup (4 tbs)
  Salad oil 2 Tablespoon
Directions

Mix flour, sugar, mustard, salt, cayenne, and water in the top of a double boiler over simmering water; beat egg yolks and lemon juice just to blend, then mix in.
Heat, stirring constantly, until thickened.
Beat in oil, 1 tablespoon at a time.
Place a piece of wax paper flat on dressing and cool to room temperature; chill before serving.
If you like, thin with a little water or milk.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Mixing
Ingredient: 
Vinegar
Preparation Time: 
20 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 613 Calories from Fat 340

% Daily Value*

Total Fat 38 g59%

Saturated Fat 4.3 g21.6%

Trans Fat 0.5 g

Cholesterol 370.2 mg123.4%

Sodium 1550.5 mg64.6%

Total Carbohydrates 61 g20.2%

Dietary Fiber 1.2 g4.9%

Sugars 31.8 g

Protein 8 g16.3%

Vitamin A 14.4% Vitamin C 47.6%

Calcium 5.5% Iron 12.8%

*Based on a 2000 Calorie diet

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Cooked Salad Dressing Recipe