Cooked Salad Dressing
|Salt||1 1⁄2 Teaspoon|
|Egg yolks/1 egg||2 , slightly beaten|
|Dry mustard||2 Tablespoon|
|Cayenne peppers||1 Pinch|
|Milk/Sweet or sour cream||1 1⁄4 Cup (20 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
Combine first 5 ingredients in top of double boiler with 1 1/4 cups milk.
Cook over direct heat, stirring, until mixture is thick and smooth.
Place over hot water.
Beat in egg yolks.
Add vinegar and continue cooking 2-3 minutes longer.
Remove from heat, and stir in butter or margarine.
Taste for seasoning, and add more salt or sugar if necessary.
Pour into covered jar, and keep in refrigerator.
Beat before using, and dilute with milk to desired consistency.
Makes approximately 2 cups.
Note: You may want to add 1/3 cup salad oil for a semi-oil-type dressing when mixture has cooled.
Serving size: Complete recipe
Calories 990 Calories from Fat 373
% Daily Value*
Total Fat 44 g68%
Saturated Fat 23.6 g118.2%
Trans Fat 0 g
Cholesterol 462.9 mg154.3%
Sodium 3041.3 mg126.7%
Total Carbohydrates 127 g42.3%
Dietary Fiber 1.8 g7.2%
Sugars 90.2 g
Protein 21 g41.3%
Vitamin A 34.9% Vitamin C 1.2%
Calcium 39.6% Iron 20.7%
*Based on a 2000 Calorie diet