Sour Cream Dressing

Ingredients

• 1/2 teaspoon mustard
• 2 tablespoons sugar
• dash of paprika
• 1 tablespoon flour
• 1 tablespoon butter
• 1 cup vinegar
• 3/4 cup water
• 1 cup sour cream
• 1 egg yolk

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 21. The excerpt below is the record exactly as published.

*/2 teaspoon mustard % teaspoon salt (scant) */2 tablespoon vinegar (large) juice of y>2 lemon y% cup olive oil paprika Mash and work smooth the hard cooked yolks of egg; stir in with tablespoon the raw yolk of egg and mustard; work smooth. Add the oil by the tablespoonful and when half of the oil has been used, add vinegar and lemon juice, working them in very slowly. Add salt and paprika and slowly work in the remaining oil. If a greater quantity of may- onnaise is desired, continue to add oil, lem- on and vinegar until the original quantity is almost doubled. Use only a tablespoon in working this dressing. Richmond Sour Cream Dressing 3 tablespoons vinegar ll/2 tablespoons sugar y% pint sour cream 1 teaspoon salt 1 teaspoon dry mustard dash paprika Partly whip the cream, mix together the other ingredients and add slowly to the whip- ping cream and then beat until stiff. Serve on tomatoes. This is very good on chopped cabbage. Horseradish Sauce 2 tablespoons finely chopped onion 2 heaping tablespoons butter 2 egg yolks 1 cup cream, milk or soup stock */& cup freshly grated horseradish Melt butter and cook onion until done, add the cream or milk and cook for several min- utes. Strain through a fine sieve and pour onto the well beaten egg yolks, place in a double boiler and cook until thick, stirring constantly. Add the horseradish and serve with meats and fish. Sing, sing! Darkies, sing — Don't you hear the banjo ring, ring, ring? Sing, sing! Darkies, sing — Sing for de white folks, sing! — OLD MINSTREL SONG Hollandaise Sauce Supreme 4 egg yolks % cup melted butter '4 teaspoon salt one dash pepper 2 tablespoons lemon juice Beat the egg yolks, and slowly add the melted butter, salt and pepper. Put in a double boiler and cook, stirring all the time, until the sauce thickens. Remove from the fire immediately and stir in the lemon juice. This is a sauce that must be used as soon as it is finished. Should this sauce separate it may be brought together again if a small amount of hot thin cream sauce is added. Serve on vegetables. Sour Cream Dressing ]2 teaspoon mustard 2 tablespoons sugar dash of paprika 1 tablespoon flour 1 tablespoon butter ai cup vinegar 3/4 cup water 1 cup sour cream 1 egg yolk

Cook this with the app: pantry check, scaling, and the assistant.