Home › Salads and Salad Dressing › Cooked Cream Salad Dressing

Cooked Cream Salad Dressing

Take three eggs (yolks); one tablespoon of thick, sweet cream; one tablespoon of butter; one tablespoon of lemon juice; one saltspoon of celery salt; oneeighth saltspoon of pepper; one teaspoon of made mustard; one teaspoon of sugar. Beat the eggs lightly, add the cream, the butter, melted (but not to an oil), and the rest of the ingredients, stirring all the time, and beating well after each addition. Set the bowl containing the dressing in a saucepan of hot water, and stir rapidly until the dressing thickens. Set it on the ice to cool thoroughly before using. Vinegar may be substituted for lemon juice.