| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Cooking, Live | 1 | Servings |
INGREDIENTS
| 1 | Egg yolk | |
| 1/4 | c | Cider vinegar |
| 1/2 | t | English-style dry mustard |
| Salt and cayenne, to taste | ||
| 2 | T | Sugar |
| 1 | T | All-purpose flour |
| 1/4 | c | Water |
| 2 | T | Heavy cream |
| 6 | c | Finely shredded cabbage |
| 1/2 | c | Grated carrot |
| 1/2 | c | Chopped scallions |
| 1 | T | Chopped fresh herbs, such as |
| parsley tarragon and/or | ||
| dill |
INSTRUCTIONS
In a saucepan over moderate heat whisk together the yolk, the vinegar, the mustard, the salt, the cayenne, the sugar, the flour, and 1/4 cup water. Bring the mixture to a simmer, whisking, for 6 to 8 minutes, or until smooth and thick. Stir in the cream and adjust seasoning. In a large bowl stir together the cabbage, the carrot, the scallions, and the herbs, pour the dressing over the cabbage mixture, and combine the mixture well. Allow coleslaw to sit for at least 30 minutes before serving. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8822 Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@netusa1.net> on Mar 1, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 469
Calories From Fat: 145
Total Fat: 16.4g
Cholesterol: 225.6mg
Sodium: 166.8mg
Potassium: 1315.9mg
Carbohydrates: 73.1g
Fiber: 16.4g
Sugar: 46.4g
Protein: 12.4g