Southern Boiled Salad Dressing

Southern boiled salad dressing
Diana Rattray
Prep: 5 mins
Cook: 4 mins
Total: 9 mins
Servings: 16 servings
Nutrition Facts (per serving)
67 Calories
5g Fat
5g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 67
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 35mg 12%
Sodium 103mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Protein 2g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 A simple mixture of flour, water, eggs, and mustard make up this old-fashioned "boiled" dressing. The dressing is actually not boiled; it is quickly cooked over boiling water.

It's a good choice for a vegetable or main dish salad, or use it in chicken salad, tuna salad, or slaw.


  • 1 teaspoon dry mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1/8 tablespoon freshly ground black pepper
  • 1/2 cup cold water
  • 2 egg yolks (beaten)
  • 3 tablespoons cider vinegar
  • 3 tablespoons unsalted butter
  • 2 to 4 tablespoons heavy cream

Steps to Make It

  1.  Set the bottom of a double boiler with about an inch of water over medium heat and bring to a boil.

  2. While the water heats, sift the dry mustard, sugar, salt, flour into the top of a double boiler or into a stainless steel bowl which can be placed over the boiling water. Add the pepper.

  3. Gradually pour the cold water into the dry mixture while whisking constantly. When the mixture is well blended, whisk in the beaten egg yolks and vinegar. 

  4. Place the pan or bowl over the boiling water and cook, whisking, until the mixture is thickened. This takes just a few minutes. 

  5. Remove from the heat and whisk in the butter until melted and well combined. Whisk in the heavy cream until you have the correct consistency for your salad.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.