Difference between revisions of "Tangy Boiled Dressing"
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* 8 tsp [[granulated sugar|sugar]] | * 8 tsp [[granulated sugar|sugar]] | ||
| − | == | + | == Procedures == |
# Beat or whisk together [[water]], [[vinegar]], [[cornstarch]], [[flour]], [[mustard]], [[salt]] and [[pepper]] in a heavy saucepan. | # Beat or whisk together [[water]], [[vinegar]], [[cornstarch]], [[flour]], [[mustard]], [[salt]] and [[pepper]] in a heavy saucepan. | ||
# Cook over medium heat, stirring constantly about 6 minutes until smooth and thickened. | # Cook over medium heat, stirring constantly about 6 minutes until smooth and thickened. | ||
Latest revision as of 17:22, 29 June 2012
Ingredients
- ⅔ cup water
- ⅓ cup cider or wine vinegar
- 1 tbsp cornstarch
- 1 tbsp flour
- 1 tsp dry mustard
- ¼ tsp salt
- 1 pinch freshly ground pepper
- 2 tsp margarine
- 8 tsp sugar
Procedures
- Beat or whisk together water, vinegar, cornstarch, flour, mustard, salt and pepper in a heavy saucepan.
- Cook over medium heat, stirring constantly about 6 minutes until smooth and thickened.
- Stir in margarine and sugar.
- Whisk until smooth.
- Pour into clean jars (eg. ½ cup canning jars) and mark with contents and date to use by.
- Store, covered, in the refrigerator up to 3 months.
