Amish Cooked Salad Dressing Recipe - Authentic Recipe from the Amish Community

Amish Cooked Salad Dressing

Amish Cooked Salad Dressing Recipe - Authentic Recipe from the Amish Community
Region / culture: Amish | Preparation time: 10 minutes | Cooking time: 2 minutes | Servings: 8


Amish Cooked Salad Dressing
Amish Cooked Salad Dressing

Amish Cooked Salad Dressing is a traditional, creamy dressing that has been a staple in Amish kitchens for generations. Known for its tangy flavor and smooth texture, it's a versatile dressing that can be used on salads, as a marinade, or even as a condiment for sandwiches. This recipe offers a homemade approach to creating this beloved dressing, incorporating simple ingredients and an easy-to-follow method that ensures a delicious result every time.


The origins of Amish Cooked Salad Dressing can be traced back to the Amish communities in the United States, where homemade, from-scratch cooking is a way of life. This dressing, in particular, is a testament to the Amish philosophy of using simple, available ingredients to create wholesome and flavorful dishes. Over the years, it has been passed down through generations, with each family adding their own touch to the recipe, making it a cherished part of Amish culinary tradition.


How to prepare

  1. In a small bowl, beat the egg with 1 tbsp of water.
  2. Set aside.
  3. Whisk together the flour, mustard, and sugar.
  4. Then whisk in the remaining 1 cup of water, vinegar, oil, and lemon juice.
  5. Heat over medium heat for 1 minute, whisking continuously.
  6. Add the egg mixture to the flour mixture and continue to cook for 1 minute, stirring.
  7. Remove from heat, cover, and cool completely.
  8. Store in a covered jar in the refrigerator.


  • For a healthier version, reduce the sugar and substitute half of the oil with Greek yogurt to lower the fat content. Adding fresh herbs like dill or parsley can introduce a fresh flavor twist.

Cooking Tips & Tricks

To ensure a smooth and creamy dressing, continuously whisk the mixture as it heats. This prevents any lumps from forming. Additionally, tempering the egg by gradually adding some of the hot mixture to it before incorporating it back into the pan can help avoid scrambling. For a lighter version, you can substitute some of the sugar with honey or maple syrup, and use a lighter oil instead of vegetable oil.

Serving Suggestions

This dressing is perfect over a crisp garden salad, drizzled over steamed vegetables, or as a tangy dip for grilled chicken. It can also add a unique flavor to potato salads or coleslaws.

Cooking Techniques

The key technique in this recipe is the cooking and constant whisking of the dressing to achieve a smooth, thickened consistency. Proper tempering of the egg is crucial to prevent curdling.

Ingredient Substitutions

For a dairy-free version, any plant-based milk can replace the water for a creamier texture. Apple cider vinegar can be used instead of white vinegar for a different flavor profile.

Make Ahead Tips

This dressing can be made ahead and stored in the refrigerator for up to a week. Its flavor actually improves after a day or two, making it a great make-ahead option for meal planning.

Presentation Ideas

Serve this dressing in a mason jar for a rustic look, or use a glass bottle with a pour spout for easy serving. Garnish salads with a sprinkle of paprika or fresh herbs for a pop of color.

Pairing Recommendations

Amish Cooked Salad Dressing pairs wonderfully with hearty salads featuring ingredients like hard-boiled eggs, bacon, and sharp cheeses. It also complements simple green salads, adding depth and richness.

Storage and Reheating Instructions

Store the dressing in an airtight container in the refrigerator. If the dressing thickens too much upon cooling, gently reheat it over low heat, adding a little water if necessary to thin it to the desired consistency.

Nutrition Information

Calories per serving

A serving of this dressing contains approximately 120 calories. The calories are mainly derived from the sugar and vegetable oil.


A serving of Amish Cooked Salad Dressing contains approximately 15 grams of carbohydrates. The primary source of carbohydrates in this recipe comes from the sugar, which not only adds sweetness but also contributes to the dressing's texture.


This dressing contains about 10 grams of fat per serving, with the majority coming from the vegetable oil. Using a high-quality oil can provide a better flavor profile and potentially healthier fats.


Each serving of Amish Cooked Salad Dressing has about 1 gram of protein, primarily from the egg. While not a significant source of protein, it contributes to the dressing's nutritional value.

Vitamins and minerals

The ingredients in Amish Cooked Salad Dressing offer a range of vitamins and minerals, including Vitamin C from the lemon juice, as well as small amounts of iron and calcium from the flour and egg.


This recipe contains egg, a common allergen. Those with allergies or sensitivities to eggs should avoid this dressing or consider egg substitutes.


Overall, Amish Cooked Salad Dressing is a flavorful addition to any meal, but it is relatively high in sugars and fats. Enjoying it in moderation can be part of a balanced diet.


Amish Cooked Salad Dressing is a delightful, homemade dressing that brings the simplicity and flavor of Amish cooking to your table. With its creamy texture and tangy taste, it's a versatile dressing that enhances a wide variety of dishes. By following the tips and variations provided, you can customize the dressing to suit your taste and dietary needs, making it a staple in your culinary repertoire.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day, and I was visiting my friend Martha in her charming Amish community. As we sat in her cozy kitchen, sipping on ice-cold lemonade, she brought out a jar of homemade cooked salad dressing. The aroma that wafted from the jar was like nothing I had ever smelled before - a tantalizing mix of tangy vinegar, sweet sugar, and savory herbs.

Martha explained that this recipe had been passed down through generations in her family, and she was kind enough to share it with me. I watched attentively as she poured the dressing over a simple garden salad of fresh greens, tomatoes, and cucumbers. The flavors exploded in my mouth with every bite, and I knew I had to learn how to make this dressing for myself.

Back home, I set to work recreating Martha's recipe in my own kitchen. I gathered the ingredients - vinegar, sugar, mustard, celery seed, turmeric, and a few other secret spices. I carefully measured each one out, following Martha's instructions to the letter. As the dressing simmered on the stove, filling the air with its irresistible aroma, I felt a sense of accomplishment and excitement.

When the dressing had cooled, I poured it over a crisp salad and eagerly took my first bite. The flavors were just as I remembered from Martha's kitchen - a perfect balance of sweet, tangy, and savory. I could hardly believe that I had made something so delicious with my own two hands.

I began to experiment with the recipe, adding a touch more sugar here, a pinch more mustard there. I discovered that a splash of Worcestershire sauce gave the dressing an extra depth of flavor, while a dash of paprika added a hint of smokiness. Each time I made the dressing, I would tweak it ever so slightly, trying to perfect the recipe to my own taste.

As I served the dressing to friends and family, they all raved about its unique and mouthwatering flavor. They begged me for the recipe, and I happily shared it with them, just as Martha had done for me. Soon, word spread about my Amish cooked salad dressing, and I found myself making batch after batch to satisfy the growing demand.

I loved the feeling of being able to recreate a recipe that had been passed down through generations, keeping a piece of Amish tradition alive in my own kitchen. The process of making the dressing became a meditative and comforting ritual for me, a way to connect with the past and honor the memories of those who had come before me.

I often think back to that warm summer day in Martha's kitchen, where my love affair with Amish cooked salad dressing began. I am grateful for her generosity in sharing her family recipe with me, and for the joy and satisfaction it has brought into my life. The flavors of that dressing will always remind me of friendship, tradition, and the simple pleasures of good food shared with loved ones. And for that, I am truly grateful.


| Amish Recipes | Amish Salads | Cider Vinegar Recipes | Dry Mustard Recipes | Egg Recipes | Lemon Juice Recipes | Salad Dressing Recipes | Wheat Flour Recipes |

Recipes with the same ingredients