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Egg Dressing - Cooked Salad Dressing
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mhb from nj

Serves/Makes:2 cups (approx.)

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

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