Grandma Barrie’s Boiled Dressing is another tried and true mayonnaise type spread that has been in solid use for at least a few generations.
A family friend from my hometown, John Carkner sent me the recipe a while back. This is his Mom’s recipe and it is still in regular production at their house! It gets special mention as the condiment of choice on toasted tomato sandwiches or cucumber sandwiches. And… it also makes a ‘killer potato salad’!
It is definitely tangy. It is similar in style to Joyce Angus’s Mayo but she mixes hers with regular mayonnaise so some of the tang in that one gets smoothed out.
I made a coleslaw with Grandma Barrie’s and it was delicious. I have been looking for a good mayo recipe for coleslaw for years that is not totally fat laden yet tasty. Well I can tell you – I FOUND IT!! The only fat comes from the 2 egg yolks- so I am sold on the 19 calories and 1 gram of fat per Tablespoon later.
I also used it as a dip for raw carrots, peppers, celery and cucumbers. Delicious! And low calorie!
Wow… I wish I had clued into these homemade dressings earlier. Not only do they taste refreshing but you can make them for pennies compared to store bought mayonnaise or dressings.
Chef’s Tips for Grandma Barrie’s Boiled Dressing
- The original instructions are to heat on the stove, stirring almost constantly until it thickens. That certainly works but the microwave is MUCH faster and you are not sacrificing anything.
- It only took 3 1/2 minutes in my microwave on high. Cook one minute at a time, stirring really well so there are no lumps. I gave it a last 30 second blast at the end just to be sure it was it was going to be thick enough.
- It should look like pudding consistency before it sets. That means it is thick like custard and would pour really thick and slowly. I could see the trail of the spoon as I was stirring it at the end.
- This will easily keep 2 weeks in the fridge stored sealed in a clean container.
Grandma Barrie’s Boiled Dressing
- 2 eggs
- 1 tsp dry mustard You can substitute regular prepared mustard.
- 1/2 tsp salt
- 1/3 cup sugar You can use up to 1/2 cup if desired.
- 1 Tbsp flour
- 1/2 cup water
- 1/2 cup white vinegar
- Beat the eggs.
- Mix dry ingredients and add to the eggs. Beat well.
- Stir in vinegar and water. Bring to boil over medium heat, stirring until it thickens to pudding consistency. (It will thicken a bit more as it cools). Alternatively – microwave on high 1 minute and stir to ensure there are no lumps. Heat another minute on high and stir. Continue to heat 1 minute at a time stirring after each minute. Mine took 3 1/2 minutes but power levels vary so watch for the pudding consistency.
- Refrigerate. Will easily keep in fridge 2 weeks.