Cooked Salad Dressing
| Yolks 2 eggs ½ teaspoon dry mustard ½ teaspoon salt 4 tablespoons butter 6 tablespoons hot vinegar 1 tablespoon sugar |
Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in slowly the butter melted, also add vinegar. Cook until it thickens. It is best to make this in a double boiler. When cold, add 1 cup sweet or sour cream.
This keeps well and is particularly fine for lettuce, celery, beans, asparagus or cauliflower.