Source:

mhb from nj

Serves/Makes:2 cups (approx.)

Ingredients

• 4 tbsp (60 ml) butter
• 2 tbsp (30 ml) flour
• 1 cup (225 ml) milk(can use low fat)
• 3 eggs
• 2 tsp (10 ml) dry mustard
• 1/2 tsp (2 ml) salt(optional)
• 1/8 tsp (1 ml) cayenne pepper
• 1-1/2 tbsp (20 ml) sugar
• 1/2 cup (125 ml) cider vinegar

Preparation

• Melt butter.
• Add flour, then half of the milk.
• Place into double boiler.
• Beat eggs; add all seasonings and vinegar.
• Stir this into mixture in double boiler.
• Add remaining milk.
• Cook,stirring constantly until custard consistency.
• Pour into a clean glass jar and keep covered in refrigerator.

Comments

Adapted from PASS THE PLATE cookbook. This dressing stores well and is very good with slaw and potato salads.