Cooked Dressing

from Margaret O'Cahan

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)

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.

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.

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This recipe was featured on MPR's Tuesday Night Kitchen, a weekday online-only food program from The Splendid Table.

More Tuesday night recipes:
Select a recipe... Nixon's Pasta Chopped Chive "Pesto" Candied Walnuts Supper Salad Cooked Dressing Classic Vinaigrette Dressing Indian Grilled Vegetables Grilled Portobello Mushrooms Cuccia Green Lentil and Bulgur Salad Red Lentil Chopped Liver Pappardelle with Lentils Penne with Roasted Peppers Roasted Onions

NOTE: The Tuesday Night Kitchen recipes listed here have not been tested by Lynne Rossetto Kasper, except for those contributed by Lynne herself and those for which we indicate otherwise. Bear in mind that measurements, techniques, and cooking times may need to be adjusted when you try these recipes in your own kitchen.

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