Cole Slaw

Servings: 6 | Serving size: about a cup

Cooking Time: 30 Minutes | Chilling time: 4 hours

You can multiply this recipe, but you'll have a lot of Cole Slaw. Keeps abut 24 hours in the refrigerator.

Ingredients

• 1/4 tsp celery seed
• 1 Tbsp all purpose flour
• 1/2 tsp dry mustard
• 1 1/2 tsp granulated sugar
• 1 egg yolk
• 1/8 tsp cayenne pepper
• 1/2 cup 2% milk
• 1/4 tsp salt
• 2 Tbsp white wine vinegar
• 1 small head white cabbage

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt, and milk in a blender.

Blend on low while slowly adding the vinegar.

Transfer contents of blender to a sauce pan and heat over high heat whisking continuously. As the sauce heats, check the temperature with a thermometer. When it reaches 140°F it will begin to thicken. Remove from the heat at 150° and continue to whisk for about a minute while it cools.

Chill the sauce in the refrigerator for at least 3 hours.

Add chilled sauce to the sliced cabbage. Stir until the cabbage is well coated.

Chill for another hour.