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
- 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.