Cream Dressing II
A dish — mustard and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 5 ml mustard
- 5 ml salt
- 10 ml flour
- 7 ml powdered sugar
- Few grains cayenne
- 5 ml melted butter
- Yolk 1 egg
- 80 ml hot vinegar
- 120 ml thick cream
Make it lactose-friendly
- 1 teaspoon melted butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup thick cream → lactose-free cream or coconut cream
Steps
- Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.
Nutrition (estimated, per serving)
| Calories | 316 |
|---|---|
| Protein | 4.2 g |
| Fat | 26.8 g |
| Carbs | 12.2 g |
| Fiber | 0.2 g |
| Sodium | 2447 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States