Ten Dollar Dressing is an Heirloom Recipe worth sharing with your friends and family.
I love it when recipes like Ten Dollar dressing come along! They are so delicious that families have gathered around them for decades, creating memories and bringing back nostalgia. They’re in their own ‘comfort food’ category because they bring the familiar comforting tastes we grew up on, along with our parents and grandparents too.
This recipe for Ten Dollar Dressing comes from my sister-in-law’s family in central south Pennsylvania. Her grandmother often served this homemade dressing. She passed away a few years ago, and it’s my honor to share this recipe of hers with you!
How to make Ten Dollar Dressing
I like to use a food processor, but a stand mixer can easily be substituted or even a hand held mixer can be used to make Ten Dollar Dressing. You’ll just combine the flavors of celery seed, dry mustard, paprika onion and vinegar, sweetened with sugar and blended into vegetable oil. Don’t be tempted to use olive oil, it’s amazing flavor overpowers the others and doesn’t blend well with them. Then a beaten egg white is folded in to add a little thickness.
The dressing is best chilled overnight, but it can be served right away if you’re in a hurry and don’t have time to wait. I really loved the taste of this on my chef salad (shown above), eaten with Ritz crackers instead of croutons. If you will be using croutons, avoid garlic croutons, the flavor doesn’t blend well with the dressing. Ten Dollar Dressing is an amazing dressing that all your friends will be asking for, so just send them on over here to the Goldilocks Kitchen for the recipe. Enjoy! Please rate and review!
Ten Dollar Dressing
Yield 3 cups
This delicious sweet and savory heirloom recipe salad dressing pairs well with almost any type of salad. If raw egg whites gives you the willies, instructions for cooked egg white are included. Crackers are recommended over croutons with this dressing.
- 2 teaspoons celery seed
- 1 cup sugar
- 1 and 1/2 teaspoons mustard powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 tablespoons minced onion
- 1/2 cup apple cider vinegar
- 2 cups of vegetable or canola oil
- 1 egg white, beaten to stiff peaks
- Place celery seed, sugar, mustard powder, paprika, salt, onion and vinegar in the bowl of a food processor or stand mixer.
- Mix ingredients with a few pulses until combined. With the machine running, slowly drizzle in the oil.
- Pour mixture into a bowl. Gently fold in egg whites and chill for 24 hours before serving for optimum flavor.
If cooked egg whites are desired, beat egg whites in a metal bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Whip until a temp of 160 degrees is reached with an instant read thermometer.
Serving Size 3 tablespoons
Amount Per Serving
% Daily Value
Total Fat 31.8 g
Saturated Fat 6.1 g
Sodium 337 mg
Total Carbohydrates 15.2 g
Dietary Fiber 0.3 g
Sugars 14.4 g
Protein 0.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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