You can make this specialty dressing for about half the price of a ready-made bottled dressing and it’s wonderfully versatile. Use it to top fresh green or tossed vegetable salads or stir it into potato salad ingredients or shredded cabbage for slaw. With the tang of vinegar and mustard, it’s also a good replacement for pricey bottled tartar sauce.
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1 tablespoon sugar |
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1 teaspoon dry mustard OR 2 teaspoons prepared mustard |
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1/2 teaspoon salt, optional |
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1/2 cup apple juice |
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1/4 cup cider vinegar |
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4 eggs |
In small saucepan, stir together sugar, mustard and salt, if desired, until blended. Stir in juice, vinegar and eggs until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and a thermometer shows 160° F, about 6 minutes. Remove from heat. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover. Refrigerate to chill thoroughly. Keep refrigerated when not being served. |
