Tangy boiled dressing

18 servings

Ingredients

Quantity Ingredient
⅔ cup Water
⅓ cup Cider or wine vinegar
1 tablespoon Cornstarch
1 tablespoon Flour
1 teaspoon Dry mustard
¼ teaspoon Salt
1 pinch Freshly ground pepper
2 teaspoons Margarine
8 teaspoons Sugar

Directions

Beat or whisk together water, vinegar, cornstarch, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly about 6 minutes until smooth and thickened. Stir in margarine and sugar. Whisk until smooth. Pour into clean jars (eg.

½ cup canning jars) and mark with contents and date to use by.

Store, covered, in the refrigerator up to 3 months.

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