Category: Salads

1 cup Milk or light cream

1/4 cup Vinegar

1 Egg

1 tbsp Butter or margarine, softened

2 tbsp Flour

2 tsp Sugar

1 tsp Dry mustard

1 tsp Salt

1/2 tsp Celery seed, optional

A few grains of cayenne

In covered blender jar, blend all ingredients at low speed until smooth. Cook over hot water in a bowl or top of a double boiler, until thick. Serve on green salads or use to dress slaws. Makes about 1 1/2 cups.



Formatted by Mardi Desjardins March 11, 1998



Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971



Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 11, 1998