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–+ servings
Traditional boiled salad dressing for potato salad

Boiled dressing

A classic, creamy sauce similar to mayonnaise but cooked on the stovetop. This tangy, sweet-savory condiment combines eggs, vinegar, butter, cream, and seasonings. Perfect for coleslaw, potato salad, and vegetable salads.
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Cook Time 15 minutes
Course Condiment
Cuisine British, German
Servings 4

Nutrition

Calories: 100kcal

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.
Keyword boiled dressing, creamy salad dressing, homemade salad dressing, vinatge dressing
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