Cooked Salad Dressing

This dressing keeps well in the fridge and can be thinned with milk or yoghurt.

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Prep Time: 20mins Servings: 1 cup
  • 1 Tbsp Edmonds standard flour

    1 tsp dry mustard

    ½ tsp salt

    1 Tbsp sugar

    1 egg

    25g butter, melted

    ¼ cup white or malt vinegar

    ¾ cup milk

    pinch of cayenne pepper

  • 1. Put the flour, mustard, salt and sugar in the top of a double boiler or a heatproof bowl which will fit over a saucepan.

  • 2. Add the egg, melted butter and then the vinegar and mix well.

  • 3. Add the milk gradually and when well blended, place over simmering water. Cook until thick, stirring constantly. Season with cayenne. Keep in a jar in the refrigerator.

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