Yield: 1 Servings
|1 cup||Milk or light cream|
|1 tablespoon||Butter or margarine; softened|
|1 teaspoon||Dry mustard|
|½ teaspoon||Celery seed; optional|
|A few grains of cayenne|
In covered blender jar, blend all ingredients at low speed until smooth.
Cook over hot water in a bowl or top of a double boiler, until thick. Serve on green salads or use to dress slaws. Makes about 1½ cups.
Formatted by Mardi Desjardins March 11, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi <amdesjar@...> on Mar 11, 1998