Yolks 2 eggs
A dish built around dry mustard and butter.
contains dairy
Ingredients
US
Metric
- 2 ml dry mustard
- 2 ml salt
- 59 ml butter
- 89 ml hot vinegar
- 15 ml sugar
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in slowly the butter melted, also add vinegar. Cook until it thickens. It is best to make this in a double boiler. When cold, add 240 ml sweet or sour cream.
- This keeps well and is particularly fine for lettuce, celery, beans, asparagus or cauliflower.
- Caviare Dressing
- (For Tomato Salad)
Nutrition (estimated, per serving)
| Calories | 475 |
|---|---|
| Protein | 0.6 g |
| Fat | 46.2 g |
| Carbs | 13.1 g |
| Fiber | 0.0 g |
| Sodium | 1194 mg |
Source
The Suffrage Cook Book (Kleber, L. O., Mrs. [Compiler], pub. domain) — Public domain in the United States