Cooked dressing

Yield: 1 Servings

Measure Ingredient
1 cup Milk or light cream
¼ cup Vinegar
1 Egg
1 tablespoon Butter or margarine; softened
2 tablespoons Flour
2 teaspoons Sugar
1 teaspoon Dry mustard
1 teaspoon Salt
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

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