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This lemon dressing recipe can be used in a wide variety of ways – as a sauce for chicken or fish or as a salad dressing.
This is a cooked dressing, but the ingredients are pretty straightforward and it is pretty simple to make.
We found this recipe for lemon dressing in our 1980’s Ohio Art Flower Recipe Box. The recipe is handwritten in cursive in blue ink. The front size of the index card lists the ingredients, while the back side of the card lists the instructions.
How to Store Lemon Dressing
When making salad dressing, it’s a good idea to have a jar to keep it in. Most dressings can last about a week in the refrigerator when properly stored.
You can use a simple mason jar, or you can even get a cruet, which is a glass bottle with lid made for mixing and serving salad dressing.
The use of cornstarch and butter in this recipe helps the dressing be a little more thick and creamy, but not too creamy.
Nutmeg is used as a seasoning in this lemon dressing recipe, but you could of course substitute the nutmeg for a different flavor if you’d like.
Other Salad Dressing Recipes On Our Website:
We found a couple of different salad dressings while we’ve been sorting through our recipe boxes and vintage cookbooks.
Here are some of the other ones you might enjoy:
We are always looking for more vintage recipes to add to our website, so of course if you have a salad dressing recipe you’d like us to share, please DO submit your recipe here!
All in all, this sounds like a pretty good salad dressing. I think this recipe would also be pretty tasty mixed with something like Tuna – you could use it in place of french dressing in our French Dressing Tuna Salad recipe!
Cooked Lemon Dressing With Nutmeg
- ½ cup sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- ⅛ teaspoon nutmeg
- 1 cup boiling water
- 2 tablespoons butter
- 1 ½ tablespoons lemon juice
- Mix sugar, cornstarch, salt, and nutmeg in a saucepan. Gradually add water and then cook over low heat until thick and clear.
- Add butter and lemon juice, blend thoroughly.
- Store refrigerated in a sealed jar for up to one week.
Have you made this recipe? Share your thoughts and comments below!