This tangy cooked dressing is easy to make and perfect with fresh or cooked vegetables, or over eggs and chicken.
Servings: 1-1/4 cups
Author: Mary Gillespie
Ingredients
2tablespoons/ 30 mlsugar
1-1/2tablespoons/ 22.5 ml flour
1-1/2teaspoons/ 7.5 ml dried mustard
1teaspoon/ 5 ml salt
1/4teaspoon/ 1.25 ml ground white pepper
1egg
1/3cup/ 80 ml apple cider vinegar
1/2cup/ 125 ml water
1/3cup/ 80 ml sour cream
1/3cup/ 80 ml buttermilk
Instructions
In a small saucepan, mix together sugar, flour, dried mustard, salt and pepper.
Add egg and stir until mixture is smooth.
Stir in vinegar and water until smooth.
Place pan over medium heat and bring to boil. Stir continuously until mixture thickens. This should take about 3-4 minutes. (If it takes a bit longer, don't worry. It will start to thicken.)