Cooked dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk or light cream |
| ¼ | cup | Vinegar |
| 1 | Egg | |
| 1 | tablespoon | Butter or margarine; softened |
| 2 | tablespoons | Flour |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Celery seed; optional |
| A few grains of cayenne | ||
Directions
In covered blender jar, blend all ingredients at low speed until smooth.
Cook over hot water in a bowl or top of a double boiler, until thick. Serve on green salads or use to dress slaws. Makes about 1½ cups.
Formatted by Mardi Desjardins March 11, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi <amdesjar@...> on Mar 11, 1998
Related recipes
- A simple dressing
- Boiled dressing^
- Boiled salad dressing
- Chicken salad with cooked dressing
- Cooked dressing for fruit salad
- Cooked fruit dressing
- Cooked salad dressing
- Cooked salad dressing #1
- Cooked salad dressing #2
- Cooked salad dressing^
- Curried dressing
- Dressing
- Home-style dressing mix
- Italian dressing
- Low-calorie cooked dressing
- Old-fashioned boiled dressing
- Old-fashioned cooked salad dressing
- Plain dressing^
- Salad dressings
- The best dressing