Aunt Ethel Perdue'S Chicken Salad - cooking recipe
Ingredients
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4 egg yolks
1/2 c. sugar
1/2 c. water
1 stick butter, softened
pepper
1 cooked chicken or 5 breasts, diced
1 Tbsp. flour
1/2 c. white vinegar
1/4 tsp. salt
1 tsp. wet mustard
celery
1/2 to 1 c. mayonnaise
Preparation
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Place egg yolks in top of double boiler. Whisk until smooth and light lemon color, then set aside.
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