Boiled Salad Dressing

An old-fashioned salad dressing. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 20 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄3-1  cup sugar (depending on your taste)
• 2  tablespoons flour
• 1  teaspoon salt
• 1⁄2 teaspoon dry mustard
• 1⁄8 teaspoon black pepper
• 1⁄2 cup vinegar
• 1⁄2 cup water
• 2  eggs or 4  egg yolks
• 1  tablespoon butter (no substitutions)
•  cream

Directions

1. Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth.
2. Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well.
3. Then add remaining hot mixture and cook over low heat for another five minutes.
4. Add butter, transfer to a container or glass jar and allow to remain uncovered until cool.
5. When ready to serve, thin with cream to desired consistency.