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Email to Master Chef Don F. Easley Jr.      

    Cooked Salad Dressing

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Yield: 3 gallons Notes: Potentially hazardous food. Store for service at an internal temperature below 41F.

    List of Ingredients

    3 pounds granulated sugar
    24 ounces all-purpose flour
    6 ounces salt
    3 ounces dry mustard
    1 quart cold water
    1 gallon hot milk
    2 quarts hot water
    1 pound margarine
    3 quarts cider vinegar, hot
    16 ounces egg yolks (about 50 total), beaten (see notes)


    Combine dry ingredients in a steam-jacketed kettle or stockpot.

    Add water to dry ingredients and stir with wire whip until a smooth paste is formed.

    Add hot milk and water, stirring continuously while adding. Cook 20 minutes, or until thickened.

    Stir in margarine and vinegar.

    Add cooked mixture slowly to egg yolks, stirring briskly. Cook 7-10 minutes.

    Remove from heat and cool quickly to below 41F.




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