Boiled Salad Dressing
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Sauces A traditional, rich boiled salad dressing thickened with eggs and flour. This versatile sauce can be finished with either sweet or sour cream for a tangy, creamy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 1.5 cups |
🔪 Key Equipment
- Double boiler
- Whisk
- Measuring spoons
Ingredients
Base Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 heaping tbsp | Sugar | Granulated |
| 1 heaping tsp | Flour | All-purpose |
| 1 rounded tsp | Mustard | Powdered or prepared |
| q.s. | Water | Enough to moisten |
| 1/2 cup | Vinegar | White or cider |
| 3 | Eggs | Beaten |
| 1 walnut-sized piece | Butter | Softened |
| 1/2 pt | Sweet Cream or Sour Cream | Added at the end |
Instructions
Preparation and Cooking
- In a bowl, mix the 1 heaping tbsp sugar, 1 heaping tsp flour, and 1 rounded tsp mustard. Moisten with a small amount of water to form a paste.
- In a double boiler, scald the 1/2 cup vinegar and pour it over the prepared sugar, flour, and mustard mixture.
- Whisk in the 3 eggs and the 1 walnut-sized piece butter.
- Cook over the double boiler, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
- Remove from heat and stir in the 1/2 pt sweet cream or sour cream until smooth.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to one week.
Original Recipe Scan
