This versatile dressing is low in oil and sugar, yet can be used in anything that you would normally dress with mayonnaise. I particularly like it for potato salad and sandwich fillings.
2 tablespoons all-purpose flour
2 tablespoons light brown sugar
2 teaspoons dry mustard
½ teaspoon salt
⅛ teaspoon hot red pepper (cayenne)
1 cup milk
3 tablespoons vegetable oil
⅓ cup cider vinegar or lemon juice
2 large eggs, lightly beaten
Combine flour, brown sugar, mustard, salt, and red pepper in the top of a double boiler. Gradually stir in milk and oil. Place over hot, not boiling, water; cook, stirring occasionally, until thickened.
Combine vinegar and eggs in a small bowl. Gradually stir egg mixture into milk mixture. Cook over hot water, stirring constantly until thickened. Pour into a jar and refrigerate until ready to use. Use within 3 or 4 days.
About 1½ Cups
“We had cows to milk by hand and I churned and ‘worked’ the butter in a large wooden bowl with a paddle of wood also. My fondest memories are of lowering the butter and whipping cream down into the open well in a bucket on a rope. What treasures we stored there!”—Vivian A. Steiner, Moran, Michigan