Amish Cooked Salad Dressing
3
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This is from The Amish Cook Recollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams. It's posted in response to a recipe request. The Amish community this recipe represents is in Indiana, the Midwestern part of the U.S.
- Ready In:
- 10mins
- Serves:
- Yields:
- Units:
3
People talking
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).
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@PanNan
Contributor
@PanNan
Contributor
"This is from The Amish Cook Recollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams. It's posted in response to a recipe request. The Amish community this recipe represents is in Indiana, the Midwestern part of the U.S."
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I've been using the same recipe passed on from my grandmother who was born and raised Amish. This is the BEST potatoe or macaroni salad dressing ever.Reply
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I reduced the sugar to 1/2 cup and use white vinegar when I make this salad dressing. I have been making this salad dressing for over a year now and use it instead of commercial salad dressing in all of my cooking.Reply
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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 MomReply
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This is from The Amish Cook Recollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams. It's posted in response to a recipe request. The Amish community this recipe represents is in Indiana, the Midwestern part of the U.S.
