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| When Chuck Williams was a child, his mother and grandmother made this coleslaw, which was a |
| traditional accompaniment to their Christmas dinner. It uses an old-fashioned boiled dressing. |
| 2 to 3 drops Tabasco sauce |
| 4 Tbs. (1/2 stick) unsalted butter |
| 1/2 cup white wine vinegar |
| 2 tsp. ground celery seed |
| 1 small head cabbage, shredded |
| 2 carrots, peeled and shredded |
| 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 |
| 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. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated