CookEat Recipe
Cabbage, Celery and Pepper Salad with Cooked Mustard Dressing
Crunchy chopped cabbage, onion, celery and peppers dressed with a sweet-sour mustard and egg-yolk sauce, served cold.
Method
Steps
Step 1
Wash and finely chop cabbage, onion, celery and seeded peppers. Toss with a little salt and pepper in a large clean bowl and keep chilled while preparing dressing.
Step 2
Warm the measured vinegar and water in a small saucepan and stir in the prepared mustard. In a separate heatproof bowl beat the two yolks with the tablespoon sugar.
Step 3
Pour the hot diluted vinegar gradually into the yolks while whisking, then return to a clean small pan. Stir over low heat until the dressing reaches 74 °C and lightly coats a spoon; remove at once without a hard boil.
Step 4
Cool the cooked dressing promptly in a shallow covered container to at most 4 °C. Fold through the chopped vegetables shortly before serving and keep the salad cold.
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