Best Boiled Salad Dressing Recipes
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.
ASPARAGUS SALAD WITH HARD-BOILED EGGS & CREAMY DIJON DRESSING - ONCE UPON A CHEF
TESTED & PERFECTED RECIPE- This salad of crisp asparagus spears, chopped hard boiled eggs and a creamy Dijon sauce is a nice departure from leafy greens.
Provided by @MakeItYours
Number Of Ingredients 9
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.
BOILED SALAD DRESSING
Categories Sauce Side Fourth of July
Number Of Ingredients 7
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
POTATO SALAD WITH BOILED DRESSING RECIPE
Provided by rpeters9568
Number Of Ingredients 10
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.
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