Recipe Boiled Salad Dressing Amish Cooking Salad Recipes

Using the top pan of the double boiler, beat the egg yolks until frothy. Add the vinegar. In a small bowl, carefully mix the salt, mustard, sugar, paprika, and flour. Slowly add the water, stirring constantly, to make a smooth paste. Pour into the yolks and vinegar, mixing until well blended. Place in double boiler over boiling water and cook approx. 12 minutes until thick and creamy. Thin to desired consistency with sour cream, milk, or yogurt.

Makes 1½ cups

4 egg yolks
1/2 cup cider vinegar
1 t. salt
1 t. dry mustard
4 T. sugar
1/4 t. paprika
2 T. flour
1/2 c. water
sour cream, milk, or yogurt

To print this recipe highlight the text then print the selection.
The recipe above appears in:

Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas.

Betty Groff's Country Goodness Cookbook $17.95. Add To Cart

We ship only to USA and APO/FPO addresses.