“An old-fashioned salad dressing. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth.
  2. Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well.
  3. Then add remaining hot mixture and cook over low heat for another five minutes.
  4. Add butter, transfer to a container or glass jar and allow to remain uncovered until cool.
  5. When ready to serve, thin with cream to desired consistency.

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