Cooked Salad Dressing
A warm, creamy cooked salad dressing with a tangy vinegar and mustard flavor, complemented by a touch of sweetness from sugar. Ideal for enhancing potato or macaroni salads, it offers a rich, smooth texture with a hint of pepper. Perfect for a comforting, homemade side dish or picnic favorite.
Ingredients
Instructions
- Combine flour, sugar, salt, pepper, mustard, egg, milk, and vinegar in a saucepan.
- Cook over medium heat until thickened, stirring constantly.
- Remove from heat and add 2 or 3 hunks of butter; stir until melted and incorporated.
- Allow to cool before serving or mixing with salad ingredients.
Tips & Substitutions
For a thicker dressing, gradually increase the flour while whisking to avoid lumps. You can substitute the vinegar with lemon juice for a different tang or use honey instead of sugar for a natural sweetness. If you want a spicier kick, consider adding a dash of hot sauce or cayenne pepper. This dressing can also enhance dishes like a French Bread Casserole, adding a unique flavor profile.
Serving Suggestions
Serve this cooked salad dressing warm over mixed greens or steamed vegetables for a delightful twist. It pairs well with heartier salads, complementing ingredients like roasted vegetables or grains. Try it as a dressing for a salad featuring cauliflower and nuts. For a complete meal, accompany it with a side of crusty bread or homemade rolls.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to one week. To reheat, gently warm on the stove over low heat, stirring continuously to prevent curdling. You may need to add a splash of milk to restore the desired consistency after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Cooked Salad Dressing contains roughly 91 calories, with 3g protein, 17g carbohydrates, and 2g fat. It is an excellent source of vitamin A (29% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1909mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can use any milk substitute like almond milk, soy milk, or oat milk. Just ensure the substitute is unsweetened to maintain the dressing's flavor balance. Each type of milk may impart a slightly different taste, but they can all work well in this recipe.
How can I make this dressing vegan?
To make this dressing vegan, replace the egg with a tablespoon of cornstarch mixed with two tablespoons of water as a thickening agent. Additionally, use plant-based milk and a vegan mayonnaise instead of butter. This way, you can still achieve a creamy texture without using animal products.
Can I add herbs to the dressing?
Absolutely! Fresh or dried herbs like dill, parsley, or chives can enhance the flavor of your dressing. Add them towards the end of cooking to preserve their flavor. Experiment with different combinations to complement your salad ingredients for a refreshing twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).