I couldn’t find a KETO recipe on the internet for Boiled Dressing. ( Boiled dressing is a type of creamy of English and German origin that was especially popular in the 19th century and early 20th century as an alternative to [mayonnaise] which is of French origin. Boiled dressing is easier for less skilled cooks to make from scratch, and liquid food oils needed to make mayonnaise were not readily available in Northern Europe and the United States in the 19th century. Mayonnaise was not available for retail purchase until 1912. So I modified a recipe of Kevin Gillespie’s that I used pre KETO. It is delicious!
Keto Boiled Dressing
Amount Measure Ingredient – Preparation Method
1 cup cider vinegar
2/3 cup water
4 tablespoons sugar substitute
4 tablespoons almond flour
4 teaspoons dry mustard
4 teaspoons salt
1 cup heavy cream
4 tablespoons butter
8 eggs beaten in a heat-safe bowl
Lemon juice to taste
Combine vinegar, water, sugar, flour, dry mustard and salt in a sauce pot, beating with a wire whisk. Place pot over medium heat and whisk in cream and butter. Cook until butter has melted and sauce simmers.
Add a small amount of the sauce to the beaten eggs, whisking constantly, to temper the mixture. Add a bit more sauce until the egg mixture is warm.
Add the warm egg mixture to the sauce. Cook over low heat, whisking constantly, until thickened.
Remove from heat and adjust seasoning. Add lemon juice if preferred. Refrigerate in an air-tight container, if not using immediately.
Makes: 1 quart
