Cooked Salad Dressing

Cooked Salad Dressing

Yield: 2 qt (2 L)

Ingredients:
- 4 oz (125 g) Sugar
- 4 oz (125 g) Flour
- 2 tbsp (30 mL) Salt
- 2 tbsp (30 mL) Dry mustard
- 1�"4 tsp (1 mL) Cayenne
- 4 Eggs
- 4 Egg yolks
- 3 pt (1.5 L) Milk
- 4 oz (125 g) Butter
- 12 fl oz (375 mL) Cider vinegar

Directions:
1. First, blend the sugar, flour, salt, mustard, and cayenne in a stainless-steel bowl.
2. Next, increase the eggs and yolks and overcome until tender.
3. Then, stage the milk in a saucepan and deliver to a simmer. Be cautious not to scorch it.
4. Then, slowly and gradually beat above 50 % the milk into the egg blend. Then return the combination to the saucepan.
5. Then, cook around small heat, stirring normally, right until extremely thick and no uncooked flour flavor stays.
6. Then, remove to heat and stir in the butter.
7. Then, though the butter is melted and combined in, stir in the vinegar.
8. Finally, mechanically move the dressing to a stainless-metal container. Address and great.