Egg Salad
Description
This International salad features Tablespoon. butter, C. vinegar, Tablespoon. flour, C. sour cream, Tablespoon. sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Melt the butter in the upper part of a double boiler,
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add the flour, sugar, salt, vinegar, and sour
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cream .
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Cook together over the flame until the mixture thickens.
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Beat the egg yolks and add them to this.
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Place in the lower part of the double boiler and cook until the egg yolks thicken.
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Beat the egg whites and fold them with the whipped cream into the salad dressing.
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Cool and serve.
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skill in preparation and that affords a means of using up
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cream that has soured is the one given in the accompanying recipe.
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cream may also be used in the same way if desired, and this makes an excellent dressing for cabbage salad, plain cucumber salad with lettuce, or fruit salad.
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If the dressing is to be used for fruit salad, lemon juice may be used in the place of vinegar
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 4047.2kcal
- % Daily Value *
- Total Fat 363.0g559%
- Saturated Fat 94.2g471%
- Cholesterol 298.6mg100%
- Sodium 8241.9mg344%
- Total Carbohydrate 232.7g78%
- Dietary Fiber 6.4g26%
- Sugars 164.8g
- Protein 23.8g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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