Ingredients for Amish Cooked Salad Dressing
- 1 large egg
- 1 cup + 1 tablespoon water
- 1/4 cup all-purpose flour
- dry mustard
- 2 tablespoons granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
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How to Make Amish Cooked Salad Dressing
- In a small bowl, whisk 1 large egg with 1 tablespoon of water until light and frothy.
- Set aside the egg mixture.
- In a medium saucepan, whisk together 1/4 cup all-purpose flour, 1 tablespoon Dijon mustard, and 2 tablespoons granulated sugar until smooth.
- Gradually whisk in 1 cup water, 1/4 cup apple cider vinegar, 1/2 cup vegetable oil, and 1 tablespoon lemon juice until fully combined.
- Cook over medium heat, whisking constantly, for 1 minute until slightly thickened.
- Gently pour in the reserved egg mixture, whisking continuously. Continue to cook for about 1 minute more, or until the dressing reaches a creamy, mashed potato-like consistency and is pale off-white in color. (Do not boil).
- Remove from heat, cover the saucepan, and let cool completely to room temperature.
- Transfer the cooled dressing to an airtight jar or container. Refrigerate for at least 2 hours to allow the flavors to meld before serving. This dressing will keep for up to a week in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
5g
Carbs
3g
