• 1 teaspoon prepared mustard
  • 1 teaspoon salt
  • 1 1/2 teaspoons confectioner's sugar
  • dash of pepper
  • 2 tablespoons flour
  • 1 teaspoon butter
  • 1 egg yolk
  • 1/8 cup vinegar
  • 1/2 cup heavy cream, whipped


In a double boiler, over hot, not boiling water, beat mustard, salt, pepper, flour and butter. Add egg yolk and vinegar and continue beating until mixture thickens. Remove from heat. When cool, fold in whipped cream. This dressing may be served with any vegetable, meat, or green salad.

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Submitted 6/13/05.
Source: German Cookery by Elizabeth Schuler
Submitted By: Joy Bowers
German Cream Dressing