A traditional classic slaw dressing that is 2 generations old. Grandma’s Old Fashioned Boiled Dressing had zero mayo and incredible flavor! It’s creamy, tangy, peppery and perfectly delicious!
Grandma was a rock star in the kitchen. She took all of 5′ nothin’ but man she was a giant in the kitchen. This recipe is iconic of her. It was creamy, sweet, with a hint of sass and went beautifully with everything. Grandma used this dressing on her potato and egg salads often when she was out of mayo. I, was always thankful when she was out mayo as I’m not a big fan of it. This dressing, there’s just something so unique about the flavor and the way it kind of hugs the foods.
This dressing, to be honest, I would have never thought of to use on anything other than my potato salad or zippy egg salad. It wasn’t until I was at work and tried that classic broccoli salad. It looked awesome but that first bite, all I tasted was mayo. Yeah, no… I could do better.
I got home and that night my girlfriend called me to invite me over for a cookout. Mama always raised me to never show up empty-handed so when I asked her what she wanted me to bring she just said “Oh surprise me. Everything you make is awesome!” So the day of the cookout I decided to whip up my own version of a broccoli salad but using my own dressing, er um.. Grandma’s dressing. I knew I loved the taste and it went well with so many other dressings, why not.
So I made the dressing and while it was cooling I whipped up a salad. Right before I left on went the dressing, a few shakes to coat and I was out the door.
Now people when I say people fought over this dish, I’m not exaggerating. The one aunt there literally dumped half of in in a plastic bag just so she could take it home. Her sister saw this and took it off of her. And that’s when it happened. First came the tug of war over the bag. Next came the yelling and name calling. And finally, I kid you some, came the punch. The one aunt punched the other in the arm (hard for a 60 year old woman!). For me I found it amusing and a huge compliment. LOL
Since then, that dish with the dressing has been a highly requested dish.
And yes, before you ask I will be posting my broccoli slaw recipe next. Patience grasshopper!Print
Grandma’s Old Fashioned Boiled Dressing
- Yield: 1 cup
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- 1 1/4 teaspoon mustard powder
- 1 1/2 tablespoon sugar
- 1 teaspoon kosher salt
- 3 tablespoon flour
- 1/2 cup water
- 2 egg yolks
- 3 tablespoon apple cider vinegar
- 3 tablespoon butter, unsalted
- 3 tablespoon heavy cream
- 3/4 teaspoon celery seed
- 1/2 teaspoon black pepper
- In the bottom of a double boiler (medium saucepan) add 1” of water and turn the heat to medium.
- In the top bowl of the double boiler (glass bowl that can rest slightly in the saucepan but not touch the water) add the mustard powder, sugar, salt, flour and water. Whisk to combine.
- In a small bowl whisk together the egg yolks and vinegar. Pour that into the water mixture and whisk.
- Place the bowl on top of the double boiler and keep whisking until the mixture thickens and can coat the back of a spoon. 8-10 minutes.
- Remove the bowl from the heat and whisk in the butter. Once the butter is incorporated, add in the cream, whisking to blend.
- Add in the celery seed and pepper. Taste for salt.
- Pour into a glass container and once, cool, cover and store in the fridge for up to one week.
Recipe Reviews & Comments
Wisteria Hatherlee says
Use a stick blender and microwave for three minutes…blending at one minute intervals.
I’ve not tried that. When my grandma created her recipe microwaves and stick blenders didn’t exit.
Best Kitchen Wishes!
James Rhodes says
Hi everyone – do yourself a favor and resurrect a boiled dressing. You won’t be disappointed. When I was a child my grandmother always made her potato salad with boiled dressing. We’re talking in the 50’s. Much later in life my mom and dad were waxing nostalgically about grandma’s potato salad. I tried everything. They described it as being “creamy”. Try as I might and having gone to culinary school, I couldn’t replicate what they meant. Then it struck me. Grandma was always asking me if it was sweet enough or too sour. That memory did it – it had to be boiled dressing she used. Now when I make it, it’s so old it’s new. People rave about it. You can of course make this to your liking as far as sweetness, celery seed, pepper and so forth. One thing you do not need to do is make it in a double boiler. The flour will absolutely prevent the eggs from scrambling. You can boil it. Just as with creme anglaise and pastry cream. Creme anglaise or custard sauce has no flour so you must never boil it. Pastry cream does and therefore you can boil it as thick as you like. So don’t be afraid to put this together and you will see how many raves you get.
Can you suggest. Something other than flour. I am sensitive to gluten?
You can use cornstarch or even tapioca starch. You just want a thickener replacement.
Best Kitchen Wishes!
Hi Laurie. As I look at this recipe, the thought occurred that it might work to just thicken the flour and seasonings in a saucepan like gravy then add hot butter and cream and temper the egg in. Do you think that something similar might save the 8 minutes of stirring over boiling water? Or possibly a stick blender method????