Coleslaw with Boiled Dressing
Makes 6 servings
Ingredients:
Boiled Dressing, see below
1 pound firm white cabbage
2 large carrots, shredded
Boiled Dressing:
1/4 cup cider vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon all-purpose flour
1 teaspoon mustard powder
1 teaspoon salt
1/4 cup whipping cream
1 tablespoon butter
2 eggs
Method:
Prepare Boiled Dressing; cover and cool. Trim core and outer leaves from cabbage. Shred remaining cabbage finely. Toss with carrots in bowl with dressing. Cover and refrigerate 2 to 3 hours before serving.
To prepare Boiled Dressing:
In a 2-quart saucepan, combine vinegar, water, sugar, flour, mustard and salt. Stir with a wire whisk until mixture is smooth. Place over medium heat. Add cream and butter, stirring constantly with a whisk.
Cook, stirring, until butter melts and sauce begins to simmer. In a small bowl, whisk eggs. Stir a small amount of hot sauce into eggs. Return entire mixture to saucepan. Reduce heat to low and cook until dressing thickens. Turn into a serving bowl. Makes about 1 cup.
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