This recipe is an accompaniment for Old-Fashioned Potato Salad.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
3 large egg yolks
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1 1/4 cups whole milk
1 tablespoon cider vinegar
3 tablespoons unsalted butter
Large bowl of ice and cold water
Special equipment: fine sieve, wax paper
Preparation
Step 1
Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160°F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.
Step 2
Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill.
