Cider Boiled Dressing
1 tablespoon sugar
1 teaspoon dry mustard powder or 2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 cup apple juice
1/4 cup apple cider vinegar
3 large eggs
- In small saucepan,
stir together sugar, mustard and salt until blended.
- Stir in juice, vinegar
and eggs until
thoroughly blended. Cook over low heat, stirring constantly, until
mixture is thick
and creamy, or for about
- Remove from
heat and cool quickly by setting pan in bowl of ice or cold water and
stirring for a few
- Cover and refrigerate to chill
- Keep refrigerated
when not being served.
NOTE: You can use this dressing to top fresh green or tossed
vegetable salads or
stir it into potato
salad ingredients or shredded cabbage for slaw.
|Did You Know?
|There are many ways to
prepare vinaigrette but the basic recipe is to slowly add 3 parts of
oil at room temperature to 1 part of vinegar, using a whisk, until it
emulsifies into a smooth sauce. A blender may be used. Salt and pepper
are added for taste. Herbs are sometimes added to enhance flavor. A
high quality wine vinegar and olive oil are preferred. The addition of
a small amount of mustard or egg yolk can help keep the oil and acid in
an emulsion. In France, vinaigrette is often prepared once a week in
large quantities while in the other Mediterranian countries it's always
made just in time, sometimes at the table, and always with olive oil.