Amish Cooked Salad Dressing
photo by Brenda.
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
2 1/2 cups
- Serves:
- 20
ingredients
- 1 egg
- 1 cup water, plus
- 1 tablespoon water (divided)
- 2⁄3 cup all-purpose flour
- 2 teaspoons dry mustard
- 2⁄3 cup sugar
- 1⁄2 cup apple cider vinegar
- 3⁄4 cup vegetable oil
- 1 tablespoon lemon juice
directions
- In a small bowl, beat the egg with 1 tbsp of the water;set aside.
- In a saucepan, whisk together the flour, mustard, and sugar, then whisk in the remaining 1 cup water, vinegar, oil and lemon juice; heat over medium heat for 1 minute, whisking continuously (the dressing will be thick).
- Add the egg mixture to the flour mixture and continue to cook for about 1 minute, stirring until the dressing has a mashed potato consistency and is off-white in color.
- Remove from heat, cover, and cool completely.
- Store in a covered jar in the refrigerator (will keep for several weeks).
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Reviews
-
I think I had it in my head that this would taste more like a commercial salad dressing, but it really didn't. I think this dressing would be used more for a potato salad or maybe a pasta salad vs using it on a sandwich. I would cut back on the vinegar by half as it really was a predominate taste, however in a potato salad it would be fantastic as this is just the taste I would be looking for. Tangy and sweet. I had always wanted to try homemade salad dressing, and I'm glad I did. Thanks for sharing this recipe. Nick's Mom
RECIPE SUBMITTED BY
PanNan
Needville, Texas