Glenda Brown - Cider Thyme Vinegar
Cider Thyme Vinegar
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La Belle Cuisine - Salad Dressings

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Fine Cuisine with Art Infusion

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The Quintessential Boiled Dressing



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"To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar."
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Oil and Vinegar
Glenda Brown
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The Quintessential Boiled Dressing

The Heritage of Southern Cooking
The Heritage of Southern Cooking

by Camille Glenn, 1986, Workman Publishing Co.

“This dear old-timer is one of the best dressings in our Southern cuisine. Maybe it did go out of fashion, but good recipes, like old soldiers, never die. Use it for potato or egg salad or over assorted lettuces.” [Or for coleslaw!]

Makes 1 3/4 cups

1 teaspoon salt
2 tablespoons sugar
1 tablespoon all-purpose flour
Pinch of cayenne pepper
1/2 cup cider vinegar
1/4 cup water
4 egg yolks
4 tablespoons (1/2 stick) butter
1/2 cup heavy or whipping cream, or more to taste, or 1 cup sour cream

1.  Put the salt, sugar, flour, and cayenne in the top of a double boiler. Add the vinegar and water and mix well.

2.  Beat the yolks and add them to the mixture. Add the butter and cook over hot [not boiling] water, stirring constantly, until thickened, about 2 minutes.

3.  Put the dressing in the refrigerator to chill 1 hour. When it is cold, add the heavy or sour cream.

Index - Salad Dressing Recipes
Index - Salad Recipe Archives

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