Verdilla’s Salad Dressing
📜 Collection: Burcea Collection | ✍️ Attribution: Verdilla | 📂 Category: Sauces A classic vintage boiled salad dressing recipe featuring a tangy blend of dry mustard, vinegar, and milk thickened with cornstarch and enriched with beaten eggs and butter. Perfect for potato salads, coleslaws, or traditional green salads.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 8 servings |
🔪 Key Equipment
- Saucepan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
Boiled Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 tbsp | Cornstarch | |
| 4 tbsp | Sugar | |
| 1/2 cup | Dry Mustard | |
| 1/2 tsp | Salt | |
| 1/2 cup | Milk |
Acid Mixture
Enrichment
Instructions
Step 1: Boil the Base
- In a saucepan, combine the 1 tbsp cornstarch, 4 tbsp sugar, 1/2 cup dry mustard, 1/2 tsp salt, and 1/2 cup milk.
- Bring the mixture to a boil over medium heat, whisking constantly to prevent lumps, until it is smooth and slightly thickened.
Step 2: Add the Acid
- In a separate small bowl, combine the 1/4 cup vinegar and 1/4 cup water.
- Bring this acid mixture to a boil, then add it to the thickened milk base, stirring well to combine.
Step 3: Temper and Finish
- Slowly temper and add the 2 beaten eggs into the warm mixture, whisking vigorously to avoid scrambling the eggs.
- Cook the mixture gently over low heat until it thickens to a creamy, coat-the-back-of-a-spoon consistency.
- Remove from heat and stir in the 1 tbsp butter until completely melted and incorporated.
💡 Make-Ahead & Storage: Allow the dressing to cool completely before transferring to an airtight jar. Store in the refrigerator for up to 2 weeks.
Original Recipe Scan
