This classic hot salad dressing is a timeless condiment that adds a rich, creamy texture to warm salads like potato or egg salad. Made by cooking a roux of butter and flour, then whisking in vinegar, sugar, spices, and a raw egg yolk, it creates a stable, emulsified sauce that thickens as it cools. The flavor is tangy and slightly sweet with a hint of mustard. It’s perfect for dressing warm vegetables or as a dip for crusty bread. Keep it warm for immediate serving or refrigerate for later use.
Hot Salad Dressing
Description
This classic hot salad dressing is a timeless condiment that adds a rich, creamy texture to warm salads like potato or egg salad. Made by cooking a roux of butter and flour, then whisking in vinegar, sugar, spices, and a raw egg yolk, it creates a stable, emulsified sauce that thickens as it cools. The flavor is tangy and slightly sweet with a hint of mustard. It&# 226;ÂÂs perfect for dressing warm vegetables or as a dip for crusty bread. Keep it warm for immediate serving or refrigerate for later use.Ingredients
Directions
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In a small saucepan over medium heat, melt the butter.
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Stir in the flour and cook for 1-2 minutes to form a light roux, stirring constantly.
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Add the sugar, dry mustard, pepper, and salt to the roux and mix well.
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Gradually whisk in the vinegar, ensuring the mixture is smooth and free of lumps.
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Bring the mixture to a boil, stirring frequently, until it thickens slightly.
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Remove the saucepan from heat.
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Quickly whisk in the egg yolk until fully incorporated and the dressing is creamy.
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Serve warm over salad.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 130.1kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 3.8g19%
- Cholesterol 278.2mg93%
- Sodium 2483.6mg104%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 0.1g1%
- Sugars 3.6g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dressing contains a raw egg yolk. Ensure the egg is fresh and consider using pasteurized eggs if serving to pregnant women, young children, or immunocompromised individuals.
The dressing will continue to thicken as it cools. If it becomes too thick, whisk in a teaspoon of warm water or vinegar to reach the desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking in a little water if needed.
For a richer flavor, use apple cider vinegar or red wine vinegar instead of white vinegar.
