Coleslaw

This coleslaw, is a traditional accompaniment to any gathering, using an old-fashioned boiled dressing. The slaw is perfect for a picnic or backyard barbecue.

Ingredients

1. For the dressing:
2. ===============
3. 2 egg yolks
4. 4 Tbs. sugar
5. 1 Tbs. dry mustard
6. 2 to 3 drops Tabasco sauce
7. .
8. For the salad:
9. ===============
10. 4 Tbs. (1/2 stick) unsalted butter
11. 1 1/2 Tbs. all-purpose flour
12. 1/2 cup water
13. 1/2 cup white wine vinegar
14. 2 tsp. ground celery seed
15. 4 Tbs. sour cream
16. 1 small head cabbage, shredded
17. 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 saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes. Whisk in the water until smooth.
3. 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. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more. Remove from the heat and let cool to room temperature. Mix in the sour cream, cover and refrigerate until ready to serve.
4. In a large bowl, combine the cabbage and carrots and toss to mix. Add half of the dressing and toss to coat, adding more dressing as needed. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop. Serves 6 to 8.

Notes