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Virginia Salad Dressing
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| Heritage Cookbook p.53 | |
| 4 | egg yolks |
| 2 tblsp | cold water |
| 1/4 cup | wine vinegar |
| 1 tblsp | sugar |
| 1 tsp | dry mustard |
| 1 tsp | salt |
In a double broiler beat slightly egg yolks with cold water. Slowly stir in vinegar, sugar, mustard, salt. Cook until thickened over hot water (not boiling). Cook and stir. Cool. Fold in 1 cup dairy sour cream. Serve over shredded cabbage.
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