While olive oil has a long and storied past in the Ancient World, vegetable oil wasn’t a part of North American diets until the late 1800s.
Long before cooks had access to the overwhelming range of salad dressings available on a typical supermarket shelf, they were whipping up boiled versions like this old-fashioned one.
These simple cooked dressings use eggs and vinegar to create a smooth, tangy base with a texture like mayonnaise.
The sauce-like dressing is perfect warm or cold on salad, over potatoes and other cooked vegetables, or with coleslaw, eggs and chicken.
There are lots of variations: this one is adapted from the Mennonite Girls Can Cook Coleslaw Dressing.
I reduced the sugar, used cider vinegar, added a touch of pepper, and reduced the sour cream while adding a bit of buttermilk. If you don’t have buttermilk available, you can use all sour cream.
This recipe for Old-Fashioned Boiled Dressing will keep in the fridge for about one week.
- 2 tablespoons / 30 mlsugar
- 1-1/2 tablespoons / 22.5 ml flour
- 1-1/2 teaspoons / 7.5 ml dried mustard
- 1 teaspoon / 5 ml salt
- ¼ teaspoon / 1.25 ml ground white pepper
- 1 egg
- ⅓ cup / 80 ml apple cider vinegar
- ½ cup / 125 ml water
- ⅓ cup / 80 ml sour cream
- ⅓ cup / 80 ml buttermilk
- In a small saucepan, mix together sugar, flour, dried mustard, salt and pepper.
- Add egg and stir until mixture is smooth.
- Stir in vinegar and water until smooth.
- Place pan over medium heat and bring to boil. Stir continuously until mixture thickens. This should take about 3-4 minutes. (If it takes a bit longer, don't worry. It will start to thicken.)
- Remove mixture from heat and let cool slightly.
- Stir in sour cream and buttermilk.
- Serve warm or cold.
- Store dressing in the fridge.