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Sour Cream Dressing

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Yield: 3 quarts Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. 2 cups cream, whipped, may be added before serving.

List of Ingredients

28 ounces eggs (about 16 total), beaten
1 quart sour cream
2 pounds granulated sugar
1 1/2 ounces all-purpose flour
1 cup cold water
2 cups cider vinegar


Recipe

Mix eggs and sour cream.

Combine sugar and flour. Add water and mix only until smooth. Add to the cream and egg mixture.

Add vinegar and cook until thick. Stir as necessary. Chill quickly to below 41°F.