Coleslaw

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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 wine vinegar
• 2 teaspoons ground celery seed
• 4 tablespoons sour cream
• 1 small cabbage, shredded
• 2 carrots, peeled and shredded

Recipe

• 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.