Best Boiled Dressing Recipes

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.

AMISH CREAMY COLESLAW WITH BOILED DRESSING

Steps:

• In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
• Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
• Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness.
• When very thick, remove from heat and beat in cream or milk. Cool.
• this can be made a day ahead and refrigerated.
• In a large bowl, combine all of the coleslaw ingredients.
• Add the cooled dressing and toss lightly to coat with the dressing.

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.

BOILED NEW POTATOES WITH GARLIC LEMON DRESSING

Steps:

• Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.
• Serve potatoes warm or at room temperature.

GRIBICHE (HARD-BOILED EGG) DRESSING

Steps:

• Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
• Do Ahead
• Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

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.

VINAIGRETTE AUX OEUFS DURS (HARD-BOILED EGG DRESSING)

Steps:

• Peel and chop the hard-boiled eggs coarsely.
• Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
• Serve immediately.

ASPARAGUS SALAD WITH HARD-BOILED EGGS & CREAMY DIJON DRESSING - ONCE UPON A CHEF

Steps:

• Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and chop the eggs and set aside.
• Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook 3-4 minutes, or until tender-crisp. While the asparagus is cooking, fill a large bowl with ice and water. Transfer the cooked asparagus to the ice bath to stop the cooking process and preserve the bright green color. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
• For the sauce, mix all of the ingredients together in a small bowl.
• To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce.
• Note: The nutritional information is calculated with the assumption that between the salted water the asparagus is cooked in and the added pinch of salt, there is approximately 1/2 tsp. added salt in the recipe.

COLESLAW WITH BOILED DRESSING

Steps:

• Cut the cabbage in half through the core. Place in a bowl of cold water and refrigerate for 1 hour.
• Make the dressing by mixing together the flour, mustard, sugar and cayenne in a heavy saucepan. Add the butter and melt over low heat. Whisk in the yolks. Quickly add the milk and vinegar and whisk until combined. Stir until the mixture coats the back of a spoon. Season with salt. Transfer to a bowl and chill.
• Drain the cabbage. Cut in half again, core and thinly slice. In a large bowl, combine the cabbage, dressing and celery seed. Season to taste with salt and more celery seed if desired.

GRIBICHE (HARD-BOILED EGG) DRESSING

Steps:

• Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed

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.

BOILED SALAD DRESSING

Steps:

• Beat eggs until light Mix dry ingredients together and blend thoroughly with eggs Gradually add vinegar Cook stirring constantly over low heat until mixture thickens Remove from heat and stir in butter, evaporated mild, and pepper Cool, then store in covered jar in refrigerator

HARD-BOILED EGG DRESSING WITH TARRAGON AND CORNICHONS

Steps:

• In a bowl whisk together the mashed whole egg and yolk, the mustard, and the vinegar and add the oil in a stream, whisking until the dressing is emulsified. Stir in the cornichons, the tarragon, and salt and pepper to taste. The dressing keeps, covered and chilled, for several days. Serve the dressing with cold meat, poultry, or vegetables.

POTATO SALAD WITH BOILED DRESSING RECIPE

Steps:

• Beat eggs and vinegar in double boiler. Stir in butter and add cream, onion and seasonings. Add to hot peeled potatoes, then chill.

GREEN SALAD WITH BOILED DRESSING

Steps:

• Wash greens in cold water, and chop into salad sized pieces. To about 1 tablespoon of flour add enough cold water to make a paste. Break one egg into the bowl and stir until well mixed. Add 1 cup of water, 1/4 cup of vinegar (more or less to taste), salt, pepper, and either 4 tablespoons of oil or 4 to 5 pieces of fried bacon plus the bacon grease. Cook over low heat until quite thick. Chop one or two hard boiled eggs. Mix greens, chopped eggs, and hot dressing. Serve while dressing is still warm.