Ingredients Jump to Instructions ↓

  1. 1 large Egg yolk

  2. 1/4 cup Cider vinegar

  3. 1/2 teaspoon English-style dry mustard

  4. Salt and cayenne, to taste

  5. 2 tablespoons Sugar

  6. 1 tablespoon All-purpose flour

  7. 1/4 cup Water

  8. 2 tablespoons Heavy cream

  9. 6 cups Finely shredded cabbage

  10. 1/2 cup Grated carrot

  11. 1/2 cup Chopped scallions

  12. 1 tablespoon Chopped fresh herbs, such as parsley, tarragon and/or dill

Instructions Jump to Ingredients ↑

  1. In a saucepan over moderate heat whisk together the yolk, the vinegar, the mustard, the salt, the cayenne, the sugar, the flour, and ¼ cup water. Bring the mixture to a simmer, whisking, for 6 to 8 minutes, or until smooth and thick. Stir in the cream and adjust seasoning. In a large bowl stir together the cabbage, the carrot, the scallions, and the herbs, pour the dressing over the cabbage mixture, and combine the mixture well. Allow coleslaw to sit for at least 30 minutes before serving. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking LIve Show #CL8822 Posted to MC-Recipe Digest V1 #490 by Angele Freeman on Mar 1, 1997.


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