A classic Boiled Dressing from my British homeland steals the show in today’s recipe. The creamy, rich blend never fails to elevate any salad it graces, making it one of my go-to dressings.
Contents
Boiled dressing recipe
Boiled dressing is a creamy salad dressing that originated in England and Germany. It became popular in the 19th and early 20th centuries as an alternative to mayonnaise.
This dressing is especially valued for being easier to prepare, making it a great option for less experienced cooks. Its rise in popularity occurred at a time when liquid oils, commonly used in mayonnaise, were not widely available in Northern Europe and the United States.
Although the term “boiled” implies cooking, the dressing is typically made by gently heating the mixture over boiling water in a double boiler, rather than boiling it directly. This technique creates a smooth, creamy texture similar to mayonnaise.
Here’s how to make the boiled dressing:
Boiled dressing
Ingredients
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg beaten
- 1/4 cup vegetable oil
Instructions
- In a heatproof bowl, combine vinegar, sugar, Dijon mustard, salt, and pepper. Set the bowl over a double boiler (a bowl placed over simmering water in a pot).
- Stir the mixture gently until the sugar dissolves and everything is well combined.
- Gradually add the beaten egg, continuing to stir the mixture to prevent curdling. Cook for 5-7 minutes, allowing it to thicken.
- Once the mixture reaches a creamy consistency, slowly drizzle in the vegetable oil while stirring to emulsify.
- Continue to cook for another 2-3 minutes until the dressing is smooth and thickened.
- Remove from heat and let it cool slightly before using. The dressing can be stored in the refrigerator for up to a week.
How to serve and pair
From salads to grilled meats, boiled dressing complements countless flavors and textures.
1. Salads
- Potato salad with fresh herbs
- Creamy coleslaw
- Mixed green salads
- Chicken salad
| Dish Type | Pairing Notes | Serving Suggestion |
| Potato Salads | Warm dressing absorption | Serve slightly warm |
| Leafy Greens | Light coating | Toss just before serving |
| Traditional Slaws | Full incorporation | Allow to marinate 1 hour |
2. Egg Dishes
- Egg salads
- Deviled eggs
3. Vegetables
- Roasted Root Vegetables
- Sweet potatoes complement the tangy dressing
- Beets enhance the creamy texture
- Parsnips balance acidic notes
- Ancient Grain Bowls
- Quinoa
- Farro
- Grilled Vegetables
- Asparagus
- Zucchini
- Eggplant
- Raw vegetables: This dressing also works well as a dip for carrots, celery, and peppers
4. Sandwiches: Boiled dressing is a great spread for sandwiches, especially with ingredients like tomatoes or cucumbers.
Variations
Try these boiled dressing variations to match different seasons and tastes.
1. Salad cream was developed by Heinz in 1914 and is popular in the UK.
- Use hard-boiled egg yolks instead of raw eggs
- Sweeter and tangier due to the higher sugar content and the specific blend of ingredients.
2. Miracle Whip was introduced by Kraft Foods in 1933 and became popular in the United States.
- Contains sugar, vinegar, eggs, and a blend of spices
- Sweet and tangy, with a distinctive zippy flavor due to the inclusion of various spices
3. Old-Fashioned Boiled Dressing
- Ingredients: Sugar, flour, dried mustard, salt, white pepper, egg, apple cider vinegar, water, sour cream, and buttermilk.
- Preparation: The mixture is heated until thickened and can be served warm or cold.
