The Art of Salad Making, 1968
15 minutes — 1 cup | |||||||||||||||||
Ingredients
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InstructionsHeat the vinegar in a double boiler and add salt and pepper. Beat the egg yolks in a bowl and pour the warm vinegar over while stirring. Return to double boiler and cook and stir till creamy. Remove from heat and add the cream. Chill. For fruit or coleslaw salads. |