Mrs. Flipsie was a lovely woman from Oostburg, Wisconsin and her boiled dressing recipe became a family staple years ago. I was wondering if I could use xanthan gum instead of a flour/water slurry to thicken it up. If so, how much? (Note -- it's lovely mixed with some mayo for a potato or chicken salad, or by itself for deviled eggs.)
The base recipe:
Mix: 6 eggs
1 ½ cups sugar
3 Tbsp dry mustard
1 cup vinegar
3 Tbsp flour/water paste
3 Tbsp butter.
Bring to boil; simmer until thick.
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