Tangy Boiled Dressing

This Tangy Boiled Dressing is a timeless pantry staple that delivers a perfect balance of sharp acidity and subtle sweetness. Unlike thin oil-and-vinegar mixes, this dressing uses a combination of cornstarch and flour to create a luxurious, slightly thickened consistency that clings beautifully to crisp lettuce leaves. The flavor profile is bright and zesty, thanks to the cider or wine vinegar, with just a hint of heat from dry mustard and freshly ground pepper. It is incredibly versatile, making it an excellent choice for green salads, coleslaws, or even as a tangy marinade for vegetables. Simple to prepare with common kitchen ingredients, this vegan-friendly dressing keeps well in the refrigerator for months, ensuring you always have a homemade option ready for your next meal.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 18

Calories: 150.2

Dietary: Low-fat, Vegan, Vegetarian

Description

This Tangy Boiled Dressing is a timeless pantry staple that delivers a perfect balance of sharp acidity and subtle sweetness. Unlike thin oil-and-vinegar mixes, this dressing uses a combination of cornstarch and flour to create a luxurious, slightly thickened consistency that clings beautifully to crisp lettuce leaves. The flavor profile is bright and zesty, thanks to the cider or wine vinegar, with just a hint of heat from dry mustard and freshly ground pepper. It is incredibly versatile, making it an excellent choice for green salads, coleslaws, or even as a tangy marinade for vegetables. Simple to prepare with common kitchen ingredients, this vegan-friendly dressing keeps well in the refrigerator for months, ensuring you always have a homemade option ready for your next meal.

Ingredients

2/3 cup Water
1/3 cup Cider or wine vinegar
1 tablespoon Cornstarch
1 tablespoon Flour
1 teaspoon Dry mustard
1/4 teaspoon Salt
1 pn Freshly ground pepper
2 teaspoon Margarine
8 teaspoon Sugar

Directions

1
Whisk together water, vinegar, cornstarch, flour, dry mustard, salt, and pepper in a heavy saucepan until no lumps remain.
2
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or whisk, for about 6 minutes.
3
Continue cooking until the mixture becomes smooth, glossy, and noticeably thickened.
4
Remove the saucepan from the heat.
5
Stir in the margarine and sugar until fully dissolved and smooth.
6
Pour the warm dressing into clean, sterilized jars.
7
Cover the jars tightly and allow them to cool to room temperature before refrigerating.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 150.2kcal

% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 1260.5mg53%
Total Carbohydrate 32.6g11%
Dietary Fiber 6.4g26%
Sugars 10.7g
Protein 4.0g8%

* 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

Storage: Store the dressing in the refrigerator for up to 3 months. Label jars with the date of preparation.

Consistency: The dressing will thicken further as it cools. If it becomes too thick after refrigeration, whisk in a teaspoon of water to reach your desired consistency.

Substitutions: You can substitute the margarine with vegan butter or a neutral oil if preferred. Apple cider vinegar provides a fruitier note, while white wine vinegar offers a sharper acidity.

Safety: Ensure jars are clean and dry before filling to prevent spoilage. Always use a clean utensil when scooping dressing from the jar.

Keywords: boiled, cider, cornstarch, dressing, dry, flour, freshly, ground, international, low-fat, margarine, mustard, pepper, salt, stuffing, sugar, tangy, vegan, vinegar, homemade

Read it online: https://www.chefs-mate.com/recipe/tangy-boiled-dressing-2/