Sour Cream Salad Dressing
A cooked dressing equally at home on lettuce or dandelion salad, asparagus, cucumbers or on fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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READY IN: 25mins
YIELD: 1 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons sugar
- 1tablespoon flour
- 1⁄2teaspoon dry mustard
- 1⁄8teaspoon paprika
- 1⁄4cup vinegar
- 1⁄4cup water
- 1egg yolk, beaten
- 1tablespoon butter
- 1cup sour cream
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DIRECTIONS
- Mix first four ingredients; add vinegar and water and cook in a double boiler until thickened, stirring constantly.
- Pour over egg yolk and butter, return to heat and cook a few minutes longer.
- Cool in refrigerator; fold in sour cream.
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