Category: Salads

3 Egg yolk, well beaten

1 cup Cream

1 tbsp Flour

1/2 cup Vinegar

1 tbsp Sugar

1 tsp Mustard, dry

1 tsp Salt

2 tbsp Olive oil

Mix the dry ingredients together and slowly add the vinegar and oil. Stir in the cream and beaten egg yolks and cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.