This dressing keeps well in the fridge and can be thinned with milk or yoghurt.
1 Tbsp Edmonds standard flour
1 tsp dry mustard
½ tsp salt
1 Tbsp sugar
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.