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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 20 |
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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. Ingredients:
1/4 cup cider vinegar |
1/4 cup water |
3 egg yolks |
2 tablespoons sugar |
1 teaspoon colman's dry mustard |
1 tablespoon all-purpose flour |
1/8 teaspoon cayenne pepper |
1 teaspoon sea salt |
1/2 teaspoon pepper |
2 tablespoons unsalted butter |
1/2 cup heavy cream |
Directions:
1. Pour the vinegar and water into a saucepan and bring to a boil.
2. Put the egg yolks in a small mixing bowl and stir in the sugar, mustard, flour, cayenne, salt, and pepper.
3. 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.
4. Pour the dressing back into the saucepan and cook, stirring constantly, over medium heat until it thickens and begins to bubble.
5. 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.
6. Cover and refrigerate. Will keep for 2 weeks.
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