Who knew that cooked salad dressing was a thing!
I have made salad dressing before, but I have never heard of a cooked one. With this foray into MidCentury cooking I have discovered several cooked salad dressing recipes.
The dressing is very smooth and creamy even before adding the whipped cream.
It does have a tart taste due to the vinegar. But not too tart.
Adding the whipped cream gives the dressing a thicker feel. This allows it to stick to whatever you are serving it over.
Really lovely dressing!
WHIPPED CREAM SALAD DRESSING
4 Tablespoons Sugar
4 Tablespoons Flour
2 Teaspoons Salt
2 Teaspoons Dry Mustard
Dash Cayenne Pepper
4 Egg Yolks
1 ½ Cups Milk
½ Cup Vinegar
1 Tablespoon Butter
¾ Cup Heavy Cream
Mix dry ingredients; add yolks and milk. Stir in a double broiler until thickened. Add vinegar and butter. Stir until combined. Cool. Whip heavy cream until soft peaks form. Whip together with cooled dressing.
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