Skip to main content
Salad

Amish Salad Dressing

A salad dressing made with oil, egg, mustard, salt, sugar, flour, vinegar, and water.

From the Recipes Wiki (Fandom) · 10 ingredients
Jump to recipe ↓

Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Amish Salad Dressing

Ingredients

Directions

Mix the base

  1. Mix thoroughly the oil, egg, mustard, salt and 1/3 cup sugar, then set aside.

Cook and combine

  1. Over low heat, blend flour, 1/3 cup sugar, vinegar and water.

  2. Bring to boil, stirring constantly until thickened.

  3. Combine well with first mixture.

Nutrition, whole recipe (rough)

707Calories
20 gProtein
20 gFat
109 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oil
Adds fat and richness, giving the dressing a smooth, silky body.
Egg
Helps the oil and liquids stay blended into a smooth, emulsified dressing.
Mustard
Adds sharp flavour and helps keep the oil and egg emulsified.
Flour
Thickens the cooked mixture as its starch swells with heat.
Sugar
Provides sweetness that balances the tang of the vinegar.
Vinegar
Adds acidity and a sharp, tangy flavour.

The step that matters

Stirring constantly while bringing the flour mixture to a boil. Flour starch thickens as it heats, but without constant stirring it can clump or scorch on the bottom of the pan, leaving lumps and a burnt taste in the dressing.

Swap the mustard

How well each one fits the dish's main ingredients (egg, sugar, flour, vinegar):

  1. Shallotfits about as well
  2. Mustardthe original
  3. Arrowrootfits about as well
  4. Cucumberfits about as well

Fit is the average pairing score against egg, sugar, flour, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes