|
Ingredients
|
Quantity
|
|
Butter
|
30gms
|
|
Refined flour
|
15gms
|
|
Salt
|
½ tsp
|
|
Pepper
|
a pinch
|
|
Mustard (dry)
|
1 tsp
|
|
Sugar
|
1 tsp
|
|
Milk
|
150ml
|
|
Egg yolks
|
2
|
|
Vinegar
|
30 – 45ml (2 – 3 tbsp)
|
|
Cream
|
10ml
|
|
Or
|
|
|
Cottage cheese
|
10gms
|
|
Or
|
|
|
Salad oil
|
10ml
|
Melt butter. Stir in flour. Add salt, pepper, mustard and
sugar. Stir in the milk and bring to a boil stirring carefully. Cool slightly.
Beat egg yolks. Add sauce gradually, stirring well. Return to fire and cook
slowly till sauce thickens. Remove and gradually add vinegar. Leave to cool. To
get extra creaming, add cream or sieved cottage cheese or salad oil before
serving.
For salads, cole slaw
etc.
