Handwritten recipe for Boiled Salad Dressing
by: salvagedrecipes

Boiled Egg & Vinegar Salad Dressing from Mrs. Repsvold

Boiled Salad Dressing
Boiled Salad Dressing is a classic American condiment from the early 20th century, popular before the widespread use of mayonnaise. This creamy, tangy dressing blends eggs, vinegar, sugar, and mustard into a velvety sauce cooked over gentle heat in a double boiler. It was commonly served over potato salads, coleslaw, and mixed greens, adding a balance of sweetness and acidity. Perfect for vintage recipe enthusiasts, it provides an authentic taste of traditional home-cooked meals and pairs well with hearty summer salads and picnic spreads.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course condiments
Cuisine American
Servings 12
Calories 112 kcal

Ingredients
  

  • 6 whole eggs
  • ¾ cup sugar
  • 1 ½ tbsp flour
  • 1 tsp mustard
  • 1 tsp salt
  • 1 cup vinegar
  • 1 cup hot water

Optional:

  • cream for thinning

Instructions
 

Step 1: Prepare Ingredients

  • Gather all ingredients and set up a double boiler.

Step 2: Heat the Base

  • In the top of the double boiler, combine sugar, mustard, salt, vinegar, and hot water.
  • Heat the mixture until it begins to boil gently.

Step 3: Beat the Eggs

  • In a separate bowl, whisk the eggs thoroughly with the flour until smooth.

Step 4: Temper the Eggs

  • Slowly add a small amount of the hot mixture into the beaten eggs while whisking constantly to prevent curdling.

Step 5: Cook the Dressing

  • Pour the egg mixture back into the double boiler.
  • Stir continuously until the dressing thickens.

Step 6: Adjust Consistency

  • If too thick, add a little more hot water.
  • For a creamier dressing, stir in a small amount of cream.

Step 7: Cool and Store

  • Remove from heat and allow to cool.
  • Store in a glass jar in the refrigerator until ready to use.

Tips

  • Use a double boiler as written to avoid scrambling the eggs.
  • Whisk eggs thoroughly with flour before adding to the hot mixture to prevent lumps.
  • If the dressing becomes too thick, thin with a little additional hot water as the card suggests.
  • For extra richness, thin with cream after cooking (noted on the card).
  • Chill completely before serving to allow flavors to meld.
  • Add a pinch of paprika or cayenne for a subtle heat.
  • Use apple cider vinegar or white vinegar depending on your preferred tang.
  • Sweetness can be adjusted by slightly increasing or decreasing the sugar.
  • Works well as dressing for potato salad, coleslaw, or leafy salads.
  • Store in the refrigerator in a covered jar for 3 to 4 days.

Nutrition

Calories: 112kcalCarbohydrates: 10gProtein: 3gFat: 1.8gSaturated Fat: 0.6gPolyunsaturated Fat: 0.26gMonounsaturated Fat: 0.71gCholesterol: 125mgSodium: 145mgPotassium: 55mgSugar: 9gVitamin A: 180IUVitamin C: 0.2mgCalcium: 12mgIron: 0.5mg
Keyword boiled dressing, classic recipes, egg dressing, old fashioned, salad dressing, tangy, vinegar dressing, vintage recipe
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