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Ain't That a Kick in the Head Coleslaw




Source of Recipe


Internet


List of Ingredients




For the dressing:
2 egg yolks
4 Tbs. sugar
1 Tbs. dry mustard
2 to 3 drops Tabasco sauce
4 Tbs. (1/2 stick) unsalted butter
1 1/2 Tbs. flour
1/2 cup water
1/2 cup white wine vinegar
2 tsp. ground celery seed
4 Tbs. sour cream

1 small head cabbage, shredded
2 carrots, peeled and shredded


Recipe



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.

In a medium 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.

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 cool to room temperature. Mix in the sour cream, cover and
refrigerate until ready to serve.

In a large mixing 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.