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Categories:
salt mustard flour sugar cayenne pepper egg yolks butter milk cider vinegar white meat chicken sweet cucumber pickle celery
Viewed: 40 - Published at: 5 years agoIngredients
- 12 teaspoon salt
- 1 teaspoon dry mustard
- 12 tablespoon flour
- 1 12 tablespoons sugar
- cayenne pepper
- 3 egg yolks, slightly beaten
- 1 12 tablespoons butter, melted
- 34 cup milk
- 14 cup cider vinegar
- 3 cups cooked white meat chicken, diced
- 1 cup sweet cucumber pickle, diced
- 1 cup celery, diced
Method
- Off heat mix the dry ingredients in the top of a double boiler.
- Add the egg yolks, then very slowly the butter, milk, and vinegar.
- Over boiling water cook the mixture with stirring until it thickens.
- Remove from heat, cool down, and store in refrigerator for up to a week before using.
- Add all salad ingredients to a large bowl and then add just enough dressing so the mixture holds together.
- Serve as you wish.
