Cooked Salad Dressing Recipes

GRANDMA'S OLD FASHIONED BOILED DRESSING

Grandma's Old Fashioned Boiled Dressing image

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Provided by The Kitchen Whisperer

Number Of Ingredients 11

Ingredients

1 1/4 teaspoon mustard powder
1 1/2 tablespoon sugar
1 teaspoon kosher salt
3 tablespoon flour
1/2 cup water
2 egg yolks
3 tablespoon apple cider vinegar
3 tablespoon butter, unsalted
3 tablespoon heavy cream
3/4 teaspoon celery seed
1/2 teaspoon black pepper

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.

OLD FASHIONED BOILED SALAD DRESSING

Old Fashioned Boiled Salad Dressing image

This is my grandmother's recipe for the salad dressing she used instead of mayonaise. (I never tasted mayo until I was a teenager). We used it in pasta salads, egg and tuna salads and sandwiches. I still don't eat BLTs without the tang of this dressing. Grandma made hers on the stovetop and had to stir constantly to avoid scorching. I now do mine in the microwave and no longer have to worry about that.

Provided by Northern Star

Categories Low Protein

Time 10m

Yield 1 Cup

Number Of Ingredients 8

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 egg
1/4 cup vinegar (either white or cider )
1/2 cup hot water
2 tablespoons prepared yellow mustard (Dijon, Honey Mustard or other flavors will work)
1 tablespoon butter

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.

COOKED SALAD DRESSING

Cooked Salad Dressing image

Amazing, homemade dressing my mom has made for over 40 years. This dressing always reminds me of summer and fresh picked lettuce. Since my mom's been making this recipe for years, she no longer uses the double boiler - just a sauce pan and lots of stirring. Recipe is also easily cut in half.

Provided by THESSIG

Categories Salad Dressings

Time 25m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 1/4 teaspoons salt
2 teaspoons dry mustard
1 cup sugar
1 teaspoon paprika
1/2 teaspoon pepper
2 tablespoons flour
2 eggs (or 4 yolks)
1 cup milk, scalded
1 cup vinegar
1 teaspoon butter

Steps:

Combine dry ingredients in the upper part of a double boiler over hot water. Mix. Beat eggs lightly. Stir into dry ingredients and mix thoroughly. Add hot milk and vinegar, beating steadily. Cook, stirring constantly, until thickened. Add butter. Remove from hot water. Let cool. Serve over hot or cold greens.

Nutrition Facts : Calories 625.1, Fat 12.5, SaturatedFat 5.6, Cholesterol 233.6, Sodium 1600, Carbohydrate 114.1, Fiber 1.2, Sugar 100.7, Protein 12.2

AMISH COOKED SALAD DRESSING

Amish Cooked Salad Dressing image

This is from The Amish Cook Recollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams. It's posted in response to a recipe request. The Amish community this recipe represents is in Indiana, the Midwestern part of the U.S.

Provided by PanNan

Categories Salad Dressings

Time 10m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 9

Ingredients

1 egg
1 cup water, plus
1 tablespoon water (divided)
2/3 cup all-purpose flour
2 teaspoons dry mustard
2/3 cup sugar
1/2 cup apple cider vinegar
3/4 cup vegetable oil
1 tablespoon lemon juice

Steps:

In a small bowl, beat the egg with 1 tbsp of the water;set aside.
In a saucepan, whisk together the flour, mustard, and sugar, then whisk in the remaining 1 cup water, vinegar, oil and lemon juice; heat over medium heat for 1 minute, whisking continuously (the dressing will be thick).
Add the egg mixture to the flour mixture and continue to cook for about 1 minute, stirring until the dressing has a mashed potato consistency and is off-white in color.
Remove from heat, cover, and cool completely.
Store in a covered jar in the refrigerator (will keep for several weeks).

Nutrition Facts : Calories 119.9, Fat 8.6, SaturatedFat 1.1, Cholesterol 10.6, Sodium 4.2, Carbohydrate 10.1, Fiber 0.2, Sugar 6.8, Protein 0.8

BASIC VINAIGRETTE

Basic Vinaigrette image

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.

Provided by Julia Moskin

Categories easy, quick, salads and dressings

Time 5m

Yield 1/3 cup, enough for a salad serving 4 to 6 people

Number Of Ingredients 5

Ingredients

2 tablespoons wine vinegar
1/4 teaspoon salt
1/4 cup olive oil
1 teaspoon mustard (optional)
Black pepper

Steps:

Pour vinegar into a shallow bowl. Whisk in salt.
Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 8 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 33 milligrams, Sugar 0 grams

COOKED MAYONNAISE (SALAD DRESSING)

Cooked Mayonnaise (Salad Dressing) image

This is an old family recipe. We live on the east coast of Canada and this mayonnaise is used in dishes such as lobster salad sandwiches, lobster rolls, potato salad, egg salads and anything else that you would use mayonnaise or salad dressing in. I like it because it is cooked and keeps for quite a while when refrigerated. My grandmothers used to make it for Lobster Suppers that their church used to host.

Provided by Chef burnt toast

Categories Salad Dressings

Time 14m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 9

Ingredients

2 large beaten eggs
2 tablespoons all-purpose flour
1 tablespoon dry mustard
1 cup milk (I use skim, but 3% is better)
5 tablespoons sugar
1 teaspoon salt
1/2 cup vinegar
1/2 cup hot water
1 tablespoon butter (optional) or 1 tablespoon margarine (optional)

Steps:

In a microwave safe bowl beat the 2 eggs.
Beat in the flour and dry mustard.
Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.
In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
To stir this mixture I usually use a wire whisk.
Microwave at full power for 9 minutes, stirring half way through the cooking time.
After the cooking time, add the butter if desired.

Nutrition Facts : Calories 33.8, Fat 1.1, SaturatedFat 0.4, Cholesterol 22.9, Sodium 129.5, Carbohydrate 4.5, Fiber 0.1, Sugar 3.2, Protein 1.2

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