Boiled Salad Dressing
A dish that leans on butter and mustard.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 60 ml butter
- 1-1/4 teaspoons salt
- 5 ml mustard
- 1 ml paprika
- 15 ml sugar
- Yolks 4 eggs
- 30 ml flour
- 60 ml vinegar diluted with 2 tablespoons water
- 240 ml cream
Make it lactose-friendly
- 1/4 cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup cream → lactose-free cream or coconut cream
Steps
- PROCESS: Melt butter in sauce-pan; add flour mixed with seasonings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad.
Nutrition (estimated, per serving)
| Calories | 491 |
|---|---|
| Protein | 4.7 g |
| Fat | 46.1 g |
| Carbs | 16.8 g |
| Fiber | 0.3 g |
| Sodium | 1269 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States