| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Not, Sent |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 3 |
tb |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground mustard |
| 3 |
|
Eggs, lightly beaten |
| 1 |
c |
Vinegar |
| 1 |
c |
Water |
|
|
Mayonnaise |
INSTRUCTIONS
In a saucepan, combine sugar, flour, salt and mustard; stir in eggs.
Gradually stir in vinegar and water until smooth. Bring to a boil over
medium heat, stirring constantly; cook and stir for 2 minutes. Cover and
refrigerate. Just before serving, combine desired amount of base with and
equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw
or salad greens. Refrigerate leftovers.
Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1
#629 by The Taillons <taillon@access.mountain.net> on May 31, 1997
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