Ingredients
4 eggs, beaten
1 cup sugar
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon pepper
1/2 cup cream
1 1/2 cups vinegar
1/2 cup butter
Directions
Combine eggs, sugar, salt, mustard, pepper and cream. Bring vinegar to a boil, add butter and heat to boiling again. Pour into egg mixture; stir well.
Keep refrigerated. Can be used on any salad combination except fruit. Makes about 2 cups dressing.
Each 1/4 cup serving contains 283 calories; 19 gm fat; 850 mg sodium; 155 mg cholesterol.