This vintage salad dressing recipe is a creamy, tangy concoction hailing from the early to mid-20th century, likely passed through generations via handwritten cookbooks. Often used in Midwestern American cuisine, this style of dressing was popular before commercial mayonnaise became widespread. It's a cooked custard-like dressing with a sweet and sour profile, ideal for potato salads, coleslaws, or as a spread in sandwiches. Its simple ingredients reflect a time of resourceful home cooking where taste was built with pantry staples like vinegar, egg yolks, and butter. Today, it’s cherished for its nostalgic charm and versatile flavor.
Ingredients
- 4 egg yolks
- 4 tbsp sugar
- 1 Pinch salt
- 1 tbsp butter (size of walnut)
- ⅔ cup vinegar
- ⅓ cup water
- 1 tbsp flour
Instructions
Step 1: Combine Base Ingredients
- In a saucepan, mix sugar, salt, butter, vinegar, water, and flour.
- Stir until the flour dissolves and the mixture is smooth.
Step 2: Cook the Mixture
- Heat the mixture over medium heat, stirring constantly.
- Cook until the mixture begins to thicken slightly.
Step 3: Incorporate Egg Yolks
- In a separate bowl, lightly beat the egg yolks.
- Gradually whisk a small amount of the hot mixture into the yolks to temper them.
- Slowly stir the egg yolk mixture back into the saucepan.
Step 4: Final Cooking
- Return the saucepan to the heat.
- Continue stirring and cook until the dressing thickens and reaches a boil.
- Remove from heat and cool slightly before serving.
Tips
- For a creamier dressing, add a tablespoon of cream after cooking.
- A teaspoon of dry mustard can add extra tang.
- Refrigerate for up to one week in an airtight container.
- Perfect as a substitute for mayonnaise in vintage recipes.
Nutrition
Calories: 88kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 130mgSodium: 32mgPotassium: 15mgFiber: 0.1gSugar: 9gVitamin A: 173IUVitamin C: 0.1mgCalcium: 25mgIron: 0.5mg
Tried this recipe?Let us know how it was!