Bev’s old fashioned boiled salad dressing
( MAKES 3.5 cups )
Use for green leaf salads and egg-based salads. Keeps for at least 1 week in the fridge.
- 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.
- 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.
See more of Kathy Paterson’s summer salad dressings and vinaigrettes here.