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
- Substitute part of the vinegar with lemon juice for a brighter flavor.
- Add a pinch of mustard powder or paprika for extra depth.
- Use apple cider vinegar for a mellower tang.
- Chill before serving to thicken further.
- Excellent on coleslaw, potato salad, or as a spread for sandwiches.
Transcription of the Original Recipe
Read or copy the transcription
Salad Dressing 4 egg yolks 4 Tblsp. Sugar Salt Lump of butter size of walnut 2/3 Cup Vinegar 1/3 cup water 1 Tblsp flour Mix all ingredients except eggs and boil stirring Constantly then stir boiling mixture into beaten egg yolks, return to fire and bring to boil Edyth Goodrich
From Transcription to Instructions
Hi , a quick note from us at Salvaged Recipes as you get ready to make this dressing. The original directions are terse: the original directions say to mix everything except the eggs, boil while stirring, then stir that boiling mixture into beaten yolks and return to the fire. The instructions break that into clear steps , cook the base over medium until it just thickens, temper the yolks by whisking in a little hot mixture, then stir back and bring to a boil , and even pins down a few measures (butter and salt) the note left vague. We simply unpacked the timing and tempering so you know what to do and when.
Nutrition
Calories: 130kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 140mgSodium: 90mgPotassium: 30mgSugar: 6gVitamin A: 260IUCalcium: 10mgIron: 0.4mg
