Coleslaw Salad Dressing
📜 Collection: John B. Collection | ✍️ Attribution: Ruth | 📂 Category: Sauces A classic, creamy cooked dressing perfect for coleslaw. This traditional recipe uses a vinegar and water base thickened with flour and enriched with egg yolks.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | 30 mins | 12 servings |
🔪 Key Equipment
- Saucepan
- Whisk
Ingredients
Dressing Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pt | Vinegar | White or cider |
| 1 pt | Water | Filtered |
| 3/4 cup | Sugar | Granulated |
| 2 tbsp | Flour | All-purpose |
| 2 tbsp | Butter | Softened |
| 3 | Egg Yolks | Beaten |
| to taste | Cream | Heavy or light |
Instructions
Step 1: Cooking the Base
- In a saucepan, heat 1 pt vinegar and 1 pt water until boiling.
- Separately, mix 3/4 cup sugar, 2 tbsp flour, and 2 tbsp butter until creamed together, then stir into the boiling liquid.
- Remove from the stove and immediately beat in the 3 beaten egg yolks until smooth.
- Finish by thinning the dressing with cream to your desired consistency.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to one week.
Original Recipe Scan
