I love the idea of making things from scratch, especially when it comes to food. There’s something so satisfying about knowing exactly what’s going into your meals. That’s why I’m so excited to share this recipe for boiled dressing with you. This is a classic dressing that’s been around for ages. It’s simple, delicious, and made with ingredients you likely already have in your pantry. I love it because it’s versatile and can be used in so many different dishes. Plus, it’s much healthier than store-bought dressings that are often full of preservatives and artificial flavors. This boiled dressing recipe is a perfect example of how easy and rewarding homemade can be.
Ingredients
- 2 eggs
- 1 Tbsp. flour
- 1 c. sugar
- 1/2 c. vinegar
- 1/2 c. water
- pinch of salt
- 2 Tbsp. butter
Cooking Method
- Beat eggs.
- Add other ingredients in order given, except butter.
- When almost done, add butter.
- Cook on low heat until thick.
- Can add dry mustard or celery seed.
Calorie: 250
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Boiled Dressing Escapade
In the grand pantheon of culinary undertakings, few things could be as hilarious as my attempt at cooking boiled dressing. Now, I know what you’re thinking: “Boiled dressing? Really?” Bear with me, dear readers, for this is not just a tale of eggs, flour, sugar, vinegar, water, salt, and butter. This is a story of humble ingredients transformed… or more accurately, a story of how I bumbled through the process.
The Ingredient Conundrum
It all began with my fridge, that cold and mysterious steel box that always seems to have more expired condiments than I remember buying. Nestled between the questionable jar of pickles and the always necessary six-pack, I found my challengers: 2 eggs, that were hopefully not past their prime, and a stick of butter, which I would later learn has the tendency to go rogue.
The Mixing Marathon
With my eggs and butter on standby, I turned to my pantry. I pulled out the flour, sugar, vinegar, and a pinch of salt. Yes, a pinch. Don’t ask me to quantify that. Pinches, like cats or the number of cookies one can reasonably eat in one sitting, defy the laws of mathematics.
First, I beat the eggs. Not just because the recipe said so, but because they looked at me funny. I added the flour, the sugar, the vinegar, the water, and the pinch of salt in that specific order. Why that order, you ask? I have no idea. I guess, in the culinary world, order matters. Sort of like how it matters in which order you put on socks and shoes. Unless you’re into the sock-shoe-sock-shoe method, in which case, we need to have a different conversation.
The Butter and its Betrayal
As I stirred my concoction on low heat, I was supposed to add the butter when it was almost done. But when is “almost done?” Is it a state of mind? A philosophical concept? The butter didn’t care for such questions. It saw its chance and leapt from my hand, smearing itself on my counter, my floor, and my dignity.
The Final Stretch
After a quick clean-up and a moment of silence for the fallen butter, I reintroduced a new, less rebellious stick to the mix. I gently stirred until I saw the mixture thicken, or at least what I perceived to be “thick.” Is there a universal standard for thickness? If there is, I’m pretty sure my mixture didn’t meet it.
At the last moment, I remembered the recipe’s suggestion to add dry mustard or celery seed. I did neither. I was out of dry mustard, and the only seeds in my kitchen were sunflower seeds, which I had a sneaking suspicion wouldn’t do the trick.
The End Result
As I gazed upon my completed boiled dressing, I couldn’t help but laugh. It was a strange mix of pride and mild disgust. But hey, it’s the journey that counts, right? Well, in this case, the journey was a whirlwind of butter-related mishaps, philosophical questions about the nature of “almost done”, and the realization that I should probably clean my fridge more often.
So, dear readers, that was my attempt at boiled dressing. A recipe that will forever be remembered not for its taste, but for the comedy of errors that was its creation. Now, if you’ll excuse me, I need to go clean up some more butter.
