Nancys Boiled Salad Dressing Recipes

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.

GRANDMA'S OLD FASHIONED BOILED DRESSING

Steps:

• In the bottom of a double boiler (medium saucepan) add 1" of water and turn the heat to medium.
• In the top bowl of the double boiler (glass bowl that can rest slightly in the saucepan but not touch the water) add the mustard powder, sugar, salt, flour and water. Whisk to combine.
• In a small bowl whisk together the egg yolks and vinegar. Pour that into the water mixture and whisk.
• Place the bowl on top of the double boiler and keep whisking until the mixture thickens and can coat the back of a spoon. 8-10 minutes.
• Remove the bowl from the heat and whisk in the butter. Once the butter is incorporated, add in the cream, whisking to blend.
• Add in the celery seed and pepper. Taste for salt.
• Pour into a glass container and once, cool, cover and store in the fridge for up to one week.

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.

GREAT GRANDMA'S SALAD DRESSING

Steps:

• Mix all dry ingredients in a microwave safe bowl, making sure lumps are out of the mustard.
• Beat in egg and liquid until smooth.
• Microwave on medium for 3 minutes, whisk. Microwave again for 2 minutes, whisk.
• When dressing is the consistency you like (don't overcook it), you can add the optional butter, but I no longer do.
• chill and use with tuna salad or potato salad.

NANCY'S SPINACH SALAD

Steps:

• For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
• For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

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.