You've Probably Never Heard Of This Rich, Vintage Salad Dressing, But It's Worth A Taste - Tasting Table

"Boiled salad dressing has a thick, creamy texture like many of the different types of modern salad dressings you might find on the shelves at your local market. Unlike those dressings, however, it actually contains very little fat. The secret to this old-school salad dressing might be obvious from the name, but it is cooked, and the rich texture comes from both egg yolks and a starchy thickener."

"Most boiled dressing recipes start with egg yolks and vinegar, a bit of butter, and simple seasonings like sugar, salt, pepper, celery seed, and ground mustard. Flour is the most common thickening agent, though cornstarch is also sometimes used. To thin out the sauce, milk, water, or cream can be used. The ingredients are whisked together until combined and then gently heated over a double boiler - whisking all the while - until the starch gelatinizes and it all emulsifies."

Boiled salad dressing is a cooked, low-fat creamy dressing that gains richness from egg yolks and a starchy thickener. Typical ingredients include egg yolks, vinegar, butter, and seasonings such as sugar, salt, pepper, celery seed, and ground mustard. Flour or cornstarch provides the thickening, while milk, water, or cream can adjust consistency. Ingredients are whisked together and gently heated over a double boiler while whisking until the starch gelatinizes and the mixture emulsifies. The finished dressing is chilled to room temperature or refrigerated. The sauce was popular among the working class in the 19th and 20th centuries as an economical alternative to oil-based dressings.

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