Rockenwagner's Coleslaw with heavy creme and flour
May 9, 2019
Ingredients
- ***DRESSING***
- 2 teaspoons all-purpose flour
- 2 teaspoons dry mustard powder
- 1/4 cup plus 1 tablespoon sugar
- 1 pinch ground cayenne pepper
- 1 heaping teaspoon salt
- 1/3 cup apple cider vinegar
- 2/3 cup heavy cream
- 2 large egg yolks
- 1 tablespoon caraway seeds
- 1 1/2 tablespoons prepared horseradish
- ***COLESLAW***
- 6 cups white cabbage--about 1 1/4 pounds
- finely sliced
- 1 carrot
- grated
- 1 3/4 cups red cabbage--about 1/2 pound
- sliced very fine
Directions
- Step 1 Red cabbage heightens the flavor and color of this coleslaw, but more white cabbage can be substituted
- Step 2 Dressing. In the top of a double boiler, off the heat, combine the flour, mustard powder, sugar, cayenne, and salt. Bring about 1 inch of water to a simmer in the bottom of the double boiler.
- Step 3 In a small saucepan, combine the vinegar and cream and bring to a boil over high heat.
- Step 4 Whisk the hot vinegar mixture into the dry ingredients, then place the top of the double boiler over the simmering water.
- Step 5 Whisk in the egg yolks and stir until the mixture thickens slightly, about 3 to 4 minutes.
- Step 6 Remove from the heat and stir in the caraway seeds and horseradish.
- Step 7 Cool to room temperature, cover, and refrigerate until chilled.