Grandma Barrie's Boiled Dressing is another tried-and-true mayonnaise-type spread that has been in 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'!
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What Makes This Recipe Special?
- You know family recipes handed down over generations have to be good!
- It is dairy-free and almost fat free!
- It costs pennies to make compared to mayonnaise.
Ingredients
The ingredients are all pantry staples so you can whip this up last minute. And it can be a godsend if you run out of mayonnaise for a summer salad.
How To Make It
- You are going to beat the eggs.
- Mix the dry ingredients and beat into the eggs.
- Beat the water and vinegar into the eggs.
- Bring to a boil until it thickens. You can do this stovetop or in the microwave.
What Does Boiled Dressing Taste Like
It is sweet and tangy, but otherwise it is fairly neutral.
How Do I Use It?
Use it anywhere you would consider mayonnaise or other mayonnaise-type dressings. It is delicious on sandwiches, in potato r pasta salads. I particularly like it in cole slaw where the sweet, tangy combination is always welcome. You can also use as a dip for raw carrots, cucumbers, celery, etc.
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.
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 ½ 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.
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Grandma Barrie's Boiled Dressing
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Save Print Pin FacebookIngredients
- 2 eggs
- 1 teaspoon dry mustard You can substitute regular prepared mustard.
- ½ teaspoon salt
- ⅓ cup sugar You can use up to ½ cup if desired.
- 1 tablespoon flour
- ½ cup water
- ½ cup white vinegar
Instructions
- 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 ½ minutes but power levels vary so watch for the pudding consistency.
- Refrigerate. Will easily keep in fridge 2 weeks.
Kim
I remember making thid it save the mayonnaise for sandwich