| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad, Dressings |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt; or less |
| 1/8 |
ts |
Black pepper |
| 1/4 |
c |
Cider vinegar |
| 4 |
|
Egg yolks; slightly beaten |
| 2 |
tb |
Margarine |
INSTRUCTIONS
1. Place sugar, flour, dry mustard, salt, and pepper in the top of double
boiler. Blend in 1 cup water until thoroughly mixed.
2. Place over direct heat and bring to a boil, stirring constantly but
gently. Cook 1-2 minutes longer after mixture comes to a boil. Stir in
vinegar.
3. Beat the egg yolks slightly then stir 3 tablespoons of the hot mixture
into the eggs. Beat vigorously. Immediately blend the egg mixture into the
mixture in the top of the double boiler. Place over simmering water and
cook 3-5 minutes. Stir slowly to keep mixture cooking evenly.
4. Remove from heat and stir in margarine. Cool and store in refrigerator
in tightly covered jar. Before using, thin to desired consistency with
cream, fruit juice or vinegar.
Yield: about 1-1/2 cups dressing.
Recipe by: Jo Anne Merrill
Posted to KitMailbox Digest by bright@twave.net <Bright Larkin> on 98 1b,
949EST
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