Bev's old fashioned boiled salad dressing

Use for green leaf salads and egg-based salads. Keeps for at least 1 week in the fridge.

Ingredients

2 Tbsp	Flour
2 Tbsp	Mustard powder
1 ½ cups	Water
1 cup	Malt vinegar (Main)
¾ cup	Caster sugar
25 g	Butter
1 tsp	Flaky sea salt
3	Eggs, lightly beaten
1 serving	Milk, for thinning

Directions

1. Mix the flour and mustard powder with a little of the measured water to form a thin paste (this prevents lumps forming), and place in a heavy-based saucepan with the remaining ingredients.
2. Cook over a medium heat, stirring continuously until thick. Leave to cool before storing in a sterilised jar with tight fitting lid in the fridge. To serve, spoon as much as you need into a small jug and thin with a little milk. Stir well.

More recipes

See more of Kathy Paterson's summer salad dressings and vinaigretteshere.