Boiled Salad Dressing Recipes

GRANDMA'S OLD FASHIONED BOILED DRESSING

Steps:

• In the bottom of a double boiler (medium saucepan) add 1" of water and turn the heat to medium.
• In the top bowl of the double boiler (glass bowl that can rest slightly in the saucepan but not touch the water) add the mustard powder, sugar, salt, flour and water. Whisk to combine.
• In a small bowl whisk together the egg yolks and vinegar. Pour that into the water mixture and whisk.
• Place the bowl on top of the double boiler and keep whisking until the mixture thickens and can coat the back of a spoon. 8-10 minutes.
• Remove the bowl from the heat and whisk in the butter. Once the butter is incorporated, add in the cream, whisking to blend.
• Add in the celery seed and pepper. Taste for salt.
• Pour into a glass container and once, cool, cover and store in the fridge for up to one week.

SOUTHERN BOILED SALAD DRESSING

Steps:

• Set the bottom of a double boiler with about an inch of water over medium heat and bring to a boil.
• While the water heats, sift the dry mustard, sugar, salt, flour into the top of a double boiler or into a stainless steel bowl which can be placed over the boiling water. Add the pepper.
• Gradually pour the cold water into the dry mixture while whisking constantly. When the mixture is well blended, whisk in the beaten egg yolks and vinegar.
• Place the pan or bowl over the boiling water and cook, whisking, until the mixture is thickened. This takes just a few minutes.
• Remove from the heat and whisk in the butter until melted and well combined. Whisk in the heavy cream until you have the correct consistency for your salad.

HARD-BOILED EGG DRESSING

Steps:

• Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

COOKED SALAD DRESSING

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

BOILED SALAD DRESSING

Steps:

• Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth.
• Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well.
• Then add remaining hot mixture and cook over low heat for another five minutes.
• Add butter, transfer to a container or glass jar and allow to remain uncovered until cool.
• When ready to serve, thin with cream to desired consistency.

BOILED DRESSING

Steps:

• Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160°F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.
• Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill.

OLD FASHIONED BOILED SALAD DRESSING

Steps:

• In microwave safe bowl mix sugar, cornstarch and salt.
• Whisk in the egg, vinegar, water and mustard.
• Microwave on high for 3 minutes then stir.
• Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
• Add butter.
• Store in refrigerator.

BOILED DRESSING

Steps:

• Pour the vinegar and water into a saucepan and bring to a boil.
• Put the egg yolks in a small mixing bowl and stir in the sugar, mustard, flour, cayenne, salt, and pepper.
• Very slowly, pour the boiling vinegar/water into the egg yolk mixture, a small amount at a time, whisking well to make sure the vinegar/water mixture and the egg yolk mixture combine - you don't want the eggs to cook.
• Pour the dressing back into the saucepan and cook, stirring constantly, over medium heat until it thickens and begins to bubble.
• Remove from the heat and add the butter, whisking until it is melted and absorbed into the dressing. Whisk in the cream and cool completely.
• Cover and refrigerate. Will keep for 2 weeks.