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| This old fashioned, creamy, boiled dressing has a unique, tangy flavor that is excellent on coleslaw, potato salads and vegetable salads, like Old Fashioned Broccoli Salad. |
Old Fashioned Southern Boiled Dressing
Another one of those classic heritage recipes, old fashioned boiled dressing has sort of fallen out of favor with the convenience of commercially bottled dressings. It's history was one of the common folk, dating back to the the time prior to the late 19th century, when only the wealthy were able to afford the finer cooking oils for fancy vinaigrettes and creamy dressings.I guess you could say that it sort of falls somewhere between a hollandaise sauce and homemade mayonnaise, but with the familiar tangy, sweet and sour flavor we southerners love. It's one of my favorites and it really takes next to nothing to whip it together either. Despite the name, just like Boiled Drinking Custard, it should never actually be boiled, but only simmered slowly in a saucepan or in the top of a double boiler until thickened.
Most commonly used as dressing for pasta salads, potato salads or plain boiled potatoes, in coleslaw, in deviled eggs, drizzled over meats, or tossed in vegetable salads, like Broccoli Salad. It can also be thinned down with milk to make a fabulous salad dressing for lettuce wedges.
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Recipe: Old Fashioned Southern Boiled Dressing
©From the Kitchen of Deep South Dish
Prep time: 15 min |Yield: 1-1/4 cups
Ingredients
Instructions
- 1-1/2 tablespoon of all purpose flour
- 2 tablespoons of granulated sugar
- 1 teaspoon dry mustard
- 2 egg yolks
- Dash of hot sauce
- 2 tablespoons of butter, melted
- 3/4 cup milk
- 1/4 cup lemon juice or apple cider vinegar
- Pinch of Cajun seasoning or cayenne
- Pinch of kosher salt
In a small saucepan, whisk together the flour, sugar and dry mustard until there are no lumps. Add the egg yolks, hot sauce, butter, milk, and lemon juice or vinegar; whisk in well. Place over a medium to medium high heat, and whisking constantly, until mixture is smooth and thick like a custard. Do not allow mixture to actually boil. Remove from heat, whisk in a pinch of Cajun seasoning and salt, and set aside to cool, then store in refrigerator. Makes about 1-1/4 cups. Excellent for coleslaw, vegetable and potato salads.
Cook's Note: I used Colman's spicy dry mustard. Can use pretty much any vinegar to your liking - red wine, champagne, apple cider or regular white vinegar, and adjust to taste, using more or less. Use 1-1/4 or more cups of milk to thin for use as a salad dressing. Whisk in until it reaches desired consistency. Depending on the use, fresh herbs or other seasonings can also be added, such as celery seed for coleslaw, or parsley for potatoes.
Source: http://deepsouthdish.com
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