Broccoli salad (washington)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Raw broccoli; chopped in 1/2\" pieces |
| 1 | medium | Onion; diced (optional) |
| 1 | cup | Raisins |
| 1 | cup | Mushrooms; sliced |
| 6 | slices | Bacon; cooked, then crumbled |
| 1 | Whole egg | |
| 1 | Egg yolk | |
| ½ | cup | Sugar |
| ½ | tablespoon | Cornstarch |
| ¼ | cup | White vinegar |
| 2 | tablespoons | Butter |
| ½ | cup | Mayonnaise |
| 1 | teaspoon | Dry mustard |
Directions
DRESSING
Dressing: Whisk together egg and egg yolk, sugar, dry mustard and cornstarch.
ln a saucepan bring vinegar to a boil. Whisk in egg mixture, cook for 1 minute or until thickened. Remove from heat, add butter, then add mayonnaise.
Let dressing chill for 1 hour.
Add dressing to broccoli, onions, mushrooms, raisins and bacon.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Chuckanut Manor, Bow, Wash.