Fruit Salad Dressing


New member
This is from Professional Cooking, by Wayne Gisslen, which is my culinary textbook from college. I've made this numerous times. Yes, it does make a great dressing for fruit salad. It also makes a great dip.

Fruit Salad Dressing
Yields: 1 qt

6 oz sugar
1 oz cornstarch
4 eggs
1 c pineapple juice
1 c O.J.
½ c lemon juice
1 cup sour cream

Mix sugar and cornstarch in a stainless steel bowl. Add eggs and beat until mixture is smooth. Bring fruit juices to a boil. Temper the eggs by gradually adding some of the fruit juice to the egg mixture, little by little, beating the egg mixture constantly, until about half of the juice has been used. When eggs are tempered, add the eggs to fruit juices. Over medium-low heat, bring to a boil, stirring constantly. Once mixture has thickened, immediately place saucepan in an ice bath. When cooled, add sour cream, mix well.
NOTES: this may look a little curdled when it comes to a boil. Once it’s cooled a bit, and you mix in the sour cream, it will smooth out. The cornstarch keeps the eggs from curdling badly, making it look kind of like scrambled eggs.