This is a forum recipe that Nancy, a Foodtalk regular featured on the Sept. 10, 2002, edition of Tuesday Night Kitchen, has made. Says Margaret: "I generally use this for cole slaw. It is my mother's recipe, but although it is very ancient it has not lost its charm."
- 1/4 cup flour
- 2 tbsp. sugar
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 cup milk
- 3 egg yolks, well beaten
- 1/4 cup melted butter
- 1/4 cup cider vinegar (or to taste)
1. Mix together the dry ingredients, and blend in the milk. Cook in a double boiler over simmering water until it begins to thicken. Remove from heat and beat in the egg yolks, return to heat and cook until thick. Beat in the butter and then the vinegar.
2. Pour into a jar and cool. It stores well in the refrigerator for about a week. This is a basic dressing that may be used as is, or things such as chopped shallots or scallions, sour cream, and so forth may be added.