Directions:
- Pour the vinegar and water into a saucepan and bring to a boil.
- Put the egg yolks in a small mixing bowl and stir in the sugar, mustard, flour, cayenne, salt, and pepper.
- Very slowly, pour the boiling vinegar/water into the egg yolk mixture, a small amount at a time, whisking well to make sure the vinegar/water mixture and the egg yolk mixture combine - you don't want the eggs to cook.
- Pour the dressing back into the saucepan and cook, stirring constantly, over medium heat until it thickens and begins to bubble.
- Remove from the heat and add the butter, whisking until it is melted and absorbed into the dressing. Whisk in the cream and cool completely.
- Cover and refrigerate. Will keep for 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.71 Kcal (150 kJ) | ||
| Calories from fat | 26.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 5% | |
|---|---|---|---|
| Cholesterol | 31.72mg | 11% | |
| Sodium | 127.19mg | 5% | |
| Potassium | 15.34mg | 0% | |
| Total Carbs | 1.33g | 0% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 1.03g | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 187.67 Kcal (786 kJ) | ||
| Calories from fat | 140.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.65g | 5% | |
|---|---|---|---|
| Cholesterol | 166.66mg | 11% | |
| Sodium | 668.36mg | 5% | |
| Potassium | 80.6mg | 0% | |
| Total Carbs | 6.97g | 0% | |
| Sugars | 4.13g | 3% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 5.4g | 2% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 0.7mg | 1% | |
| Calcium | 36.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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