Friends Drift Inn Farm – Recipes
Old Fashioned Salad Dressing
I had not thought about Grandma’s boiled dressing in years. After my Great Grandma passed, I just don’t remember Grandma making the mason jar magic.
Sometimes when we embrace progress, we deny our heritage.
In The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks Scott Peacock relates a boiled dressing recipe favored by Edna Lewis. The first time I read it, tears literally fell on the cookbook.
Ms. Edna’s recipe is not quite the same as Grandma’s but it is close. I’ve tinkered with the recipe a few times, and I know there is something missing from the boiled dressing I remember. Something ever so subtle….maybe fresh dill. I’m still working on it.
In the Ohio River Valley, influences of German immigrants permeates the regional cooking. This dressing is similar to that used for German Potato Salad, only much creamier and more mild.
Try this on boiled or roasted vegetables , as a addition to deviled eggs, or over a big ol’ wedge of head lettuce. You won’t be disappointed.
Inspired by Grandma and Edna Lewis
Salad Dressing Recipe
- 1 cup apple cider vinegar
- 3 egg yolks from large eggs, organic preferred
- 1 tablespoon clover honey
- 1 teaspoon coarse mustard
- 2 teaspoons all-purpose flour, organic preferred
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon unsalted butter, organic preferred
- 1/3 cup heavy cream
1. Bring vinegar to boil in a small enameled (non-reactive) saucepan.
2. Separate eggs, placing yolks in a small bowl.
3. Whisk in honey, mustard, flour, cayenne, salt and pepper.
4. Add 1 teaspoon of vinegar to the egg mixture, stirring to keep eggs from scrambling. Repeat process until eggs are tempered…and all vinegar has been incorporated into eggs.
5. Return the liquid to saucepan on medium heat. Stir constantly with a wooden spoon.
6. When the mix thickens, immediately remove from heat.
7. Quickly add butter, then cream stirring to achieve a smooth finish.
8. Once cooled store in mason jar in the refrigerator up to 2 weeks. (It never lasts that long!)
Notes and Observations:
I first had this over boiled potatoes, one of my earliest food memories. This works well over
green beans and roasted vegetables as well as deviled eggs or iceberg lettuce salad.
Makes about 1 1/3 cup.
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