GRANDMA'S OLD FASHIONED BOILED DRESSING
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Provided by The Kitchen Whisperer
Number Of Ingredients 11
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.
Nutrition Facts : Calories 67 kcal, Carbohydrate 5 g, Cholesterol 35 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 103 mg, Fat 5 g, ServingSize 1 cup (16 servings), UnsaturatedFat 2 g
OLD FASHIONED BOILED SALAD DRESSING
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
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 SALAD DRESSING
An old-fashioned salad dressing. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Salad Dressings
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 395.5, Fat 14.7, SaturatedFat 7, Cholesterol 302.4, Sodium 1701.7, Carbohydrate 53.4, Fiber 0.5, Sugar 45, Protein 9.8
BOILED DRESSING
Categories Condiment/Spread Dairy Egg Mustard Quick & Easy Vinegar Summer Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 10
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 SALAD WITH SHANAGARRY CREAM DRESSING
Make and share this Old-Fashioned Salad With Shanagarry Cream Dressing recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Hard boil the eggs for the salad and the dressing and then peel when cold.
- Meanwhile, wash and dry the lettuce, scallions and watercress.
- Next make the dressing.
- Cut two of the eggs in half and press the yolks through a sieve into a bowl.
- Add the sugar, a pinch of salt and the mustard.
- Blend in the vinegar and cream.
- Chop the egg whites finely and add some to the sauce.
- Keep the rest to scatter over the salad.
- Cover the dressing until needed.
- To assemble, first arrange a few lettuce leaves on each of the plates.
- Scater a few tomatoes and 2 hard boiled egg quarters, a bit of cucumber and a radish on each plate.
- Just before serving add a slice of beatroot to each.
- Garnish with scallions and watercress.
- Scatter the remaining egg white and some chopped parsley over.
- Put a tiny bowl of the dressing in the centre of each plate and serve immediately.
- Alternatively, serve the dressing from one large pitcher.
Nutrition Facts : Calories 167.3, Fat 10.2, SaturatedFat 4.5, Cholesterol 228.2, Sodium 108.2, Carbohydrate 11.3, Fiber 2.4, Sugar 6.9, Protein 8.9
GREAT GRANDMA'S SALAD DRESSING
An old fashioned boiled dressing, this is my family's dressing for tuna and potato salad. We used to make it in a double boiler, but with a microwave the cooking is really simple!
Provided by dangerousmezzo
Categories Salad Dressings
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients in a microwave safe bowl, making sure lumps are out of the mustard.
- Beat in egg and liquid until smooth.
- Microwave on medium for 3 minutes, whisk. Microwave again for 2 minutes, whisk.
- When dressing is the consistency you like (don't overcook it), you can add the optional butter, but I no longer do.
- chill and use with tuna salad or potato salad.
Nutrition Facts : Calories 124.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 46.5, Sodium 599.5, Carbohydrate 26.7, Fiber 0.1, Sugar 25, Protein 1.9
BOILED DRESSING
Boiled Dressing is an old fashioned version of salad dressing. It was very popular before the introduction of commercially made mayonnaise, and was used to dress salads and vegetables as well as in deviled eggs, potato salad and coleslaw. I adapted this recipe from one in "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.
Provided by xtine
Categories Salad Dressings
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 11
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.
Nutrition Facts : Calories 730.5, Fat 64.1, SaturatedFat 37.2, Cholesterol 577.7, Sodium 1921.3, Carbohydrate 30.3, Fiber 0.6, Sugar 20.8, Protein 9.1
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