This recipe was plucked from the family archives at @eggsonthelawn. Owner and producer Emily, loves to use this dressing on a toasted tomato sandwich.
The peach-basil and garlic blend is sublime on a toasted B.L.T. and would do well whisked with a few tbsp of water as a salad dressing.
Grandma E’s Farmhouse Dressing
Yields 32 oz. Or two standard mason jars.
1 cup white sugar
1 tsp salt
1 tsp dry mustard
4 tbsp flour
1 cup milk
4 egg yolks
1 cup vinegar (add at the end)
Mix dry ingredients together.
Mix egg yolks with milk in a medium sized, heavy bottom saucepan.
Add dry ingredients to your wet ingredients, and whisk them together.
Turn heat to low-medium and whisk every minute or so.
Once mixture begins to thicken, add vinegar.
Keep whisking, stay with it as it can easily scorch.
Cook until sauce thickens to desired consistency.
Let cool, add to mason jars.
Keeps in the fridge under tight seal for 3 weeks.
Peach Basil Garlic Dressing
Using a small food processor or blender, combine
10 tablespoons of your homemade farmhouse dressing
1 peach (peeled and cut) or 5 peach slices
7-8 basil leaves
1 clove of garlic
1 tsp black pepper
1/8 tsp salt
Blitz together and she’s done.
I enjoyed getting lost in the process of this recipe. Becoming one with the sauce, studying its composition as the heat transformed it, it was worth the attention it warranted.
Now my neighbour and I each have a jar of homemade farmhouse dressing to enjoy with the fresh bounty that summer promises.