Melted butter and lemon are classic with lobster, but cooked sauce has its fans. Dot Toombs of Kensington makes this fine, sweet one.
- Portion size 250 servings
- Credits : © CanadianLiving.com
In heavy saucepan, whisk together sugar, flour and mustard; whisk in milk, vinegar and egg yolk. Cook over medium heat, stirring constantly, until boiling, about 4 minutes. Boil for 1 minute. Remove from heat; stir in butter. Pour into bowl; place plastic wrap directly on surface and refrigerate until cool, about 2 hours. Stir in salad dressing.
Nutritional facts <b>Per tbsp (15 mL):</b> about
- Protein 1 g
- Calories 90.0
- Total fat 6 g
- Total carbohydrate 8 g