Okay, so I’ve been trying to make this Bob Evans Colonial Dressing for a while now, and I think I’ve finally cracked the code. Let me tell you, it wasn’t easy, but the results are totally worth it.
First off, I gathered all the ingredients. It’s a pretty simple list, nothing too fancy. We’re talking about:
- 1 cup of water
- 1/8 cup of cornstarch
- 1/2 cup of vinegar (white or cider works)
- 1 cup of sugar
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1/4 cup of butter (or margarine, if that’s your thing)
- 1 egg
So, the first few times I tried this, I just dumped everything into a bowl and mixed it up. Big mistake. The dressing came out all lumpy and weird. Turns out, there’s a trick to it.
The Secret Step
What you gotta do is mix everything EXCEPT the egg first. I just used a whisk and made sure it was all combined really well. Then, in a separate bowl, whisk the egg until it’s a bit frothy.
Here’s where the magic happens. You don’t just pour the egg into the dressing. Nope, you gotta fold it in gently. I just used a spatula and slowly incorporated the egg, making sure not to overmix.
After that, cover the dressing and stick it in the fridge to chill. I usually let it sit for at least a couple of hours, but overnight is even better. This really lets the flavors blend together.
And that’s it! Seriously. The first time I made it this way, I was shocked at how much it tasted like the real deal. It’s sweet, tangy, and just perfect on a salad. I’ve even used it as a dip for veggies, and it’s amazing.
So, if you’re looking for that classic Bob Evans Colonial Dressing taste, give this method a try. It’s a little extra work, but trust me, it’s a game-changer. You can thank me later.
