Cooked Salad Dressings, 2 versions
1 cup whole milk
1 ½ tablespoons flour
½ teaspoon Dijon mustard
1 large egg
¼ cup tarragon vinegar
1 tablespoon olive or vegetable oil
1 tablespoon superfine sugar
2 tablespoons chopped fresh tarragon
Place 2 tablespoons milk in small, heavy bottom saucepan. Whisk in flour, mustard, salt and pepper to taste. Then add remaining milk into paste. In a separate bowl, beat egg, and then add vinegar. Pour into saucepan.
Place saucepan over medium-low heat, whisking constantly until mixture is the consistency of heavy cream, 1 to 2 minutes. DO NOT ALLOW MIXTURE TO BOIL OR IT WILL SEPARATE. Remove from heat and add oil and sugar. Pour dressing into a bowl and allow to cool, whisking occasionally. While mixture is still warm, stir in fresh tarragon.
Cool dressing to room temperature Refrigerate until chilled, at least 30 minutes.
Makes 1 ½ cups.
Old Fashioned Cooked Salad dressing
½ teaspoon mustard
1 teaspoon salt
¼ teaspoon paprika
1 tablespoon sugar
1 ½ tablespoons flour
1 large or extra large egg, beaten
1 cup milk
1 tablespoon butter
¼ cup vinegar
Mix dry ingredients together in top of double boiler. Add beaten
Egg to milk and slowly mix with dry ingredients. Cook until thickened, remove from heat and add butter; after mixture cools, add vinegar.