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Tangy Boiled Dressing

Tangy Boiled Dressing recipe image
This Tangy Boiled Dressing is a timeless staple that brings a bright, sharp acidity to your table. Unlike oil-based vinaigrettes, this cooked sauce offers a smoother, slightly thicker consistency that coats salad greens beautifully without becoming too heavy. The combination of cider or wine vinegar, a touch of sugar, and a hint of dry mustard creates a complex flavor profile that is both tangy and subtly sweet. It pairs exceptionally well with sturdy greens like kale or iceberg, as well as cold salads featuring potatoes, beets, or cabbage. Because it contains no oil, it is a lighter alternative that still delivers robust flavor. This dressing keeps well in the refrigerator, making it a convenient option for quick weeknight dinners or meal prep. Its simple ingredients allow the natural brightness of the vinegar to shine, providing a refreshing contrast to rich or earthy salad components.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 18
Calories: 150.2
Dietary: Low-fat, Vegan, Vegetarian
Description
This Tangy Boiled Dressing is a timeless staple that brings a bright, sharp acidity to your table. Unlike oil-based vinaigrettes, this cooked sauce offers a smoother, slightly thicker consistency that coats salad greens beautifully without becoming too heavy. The combination of cider or wine vinegar, a touch of sugar, and a hint of dry mustard creates a complex flavor profile that is both tangy and subtly sweet. It pairs exceptionally well with sturdy greens like kale or iceberg, as well as cold salads featuring potatoes, beets, or cabbage. Because it contains no oil, it is a lighter alternative that still delivers robust flavor. This dressing keeps well in the refrigerator, making it a convenient option for quick weeknight dinners or meal prep. Its simple ingredients allow the natural brightness of the vinegar to shine, providing a refreshing contrast to rich or earthy salad components.
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. 1
    In a heavy saucepan, whisk together water, vinegar, cornstarch, flour, dry mustard, salt, and pepper until completely smooth and free of lumps.
  2. 2
    Place the saucepan over medium heat and cook, stirring constantly, for about 6 minutes until the mixture comes to a boil and thickens smoothly.
  3. 3
    Remove the pan from the heat and immediately stir in the margarine and sugar.
  4. 4
    Whisk vigorously until the margarine and sugar are fully dissolved and the dressing is glossy and smooth.
  5. 5
    Let the dressing cool slightly before pouring it into clean, airtight jars or containers.

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

Store covered in the refrigerator for up to 3 months. The dressing may thicken further as it cools; stir or whisk briefly before serving.

You can substitute vegetable oil for the margarine if you prefer a richer texture, though this will alter the fat content. For a sharper taste, use white wine vinegar; for a fruitier note, stick with apple cider vinegar.

This dressing is excellent for cold potato salads, coleslaw, bean salads, or over crisp green salads like iceberg or romaine.

Keywords: boiled dressing, vinegar sauce, salad dressing, tangy, low fat, vegan, cider vinegar, cornstarch, dry mustard, homemade, classic, green salad, summer salad, preserved, refrigerator, simple, quick, zesty, acidity, smooth
Read it online: https://www.chefs-mate.com/recipe/tangy-boiled-dressing/