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Tangy Boiled Dressing |
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Serves: 18 Print this Recipe2/3 cup water 1/3 cup cider vinegar or wine vinegar 1 tablespoon cornstarch 1 tablespoon flour 1 teaspoon dry mustard 1/4 teaspoon salt 1 pinch black pepper freshly ground 2 teaspoons margarine 8 teaspoons sugar 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. 1/2 cup canning jars) and mark with contents and date to use by. Store, covered, in the refrigerator up to 3 months. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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