Tangy boiled dressing
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Water |
| ⅓ | cup | Cider or wine vinegar |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
| 1 | pinch | Freshly ground pepper |
| 2 | teaspoons | Margarine |
| 8 | teaspoons | Sugar |
Directions
Beat or whisk together water, vinegar, cornstarch, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly about 6 minutes until smooth and thickened. Stir in margarine and sugar. Whisk until smooth. Pour into clean jars (eg.
½ cup canning jars) and mark with contents and date to use by.
Store, covered, in the refrigerator up to 3 months.