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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
2 egg yolks |
4 tablespoons sugar |
1 tablespoon dry mustard |
2 -3 drops tabasco sauce |
4 tablespoons unsalted butter |
1 1/2 tablespoons all-purpose flour |
1/2 cup water |
1/2 cup white wine vinegar |
2 teaspoons ground celery seed |
4 tablespoons sour cream |
1 small cabbage, shredded |
2 carrots, peeled and shredded |
Directions:
1. To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.
2. In a medium saucepan over medium-low heat, melt the butter.
3. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes.
4. Whisk in the water until smooth.
5. Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more.
6. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more.
7. Remove from the heat and let cool to room temperature.
8. Mix in the sour cream, cover and refrigerate until ready to serve.
9. In a large bowl, combine the cabbage and carrots and toss to mix.
10. Add half of the dressing and toss to coat, adding more dressing as needed.
11. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.
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