Yield: 1 servings
|2 teaspoons||Dry mustard|
|2 teaspoons||Celery seed, whole..OR..|
|Celery seed, ground|
|2 cups||Mazola oil|
|2 tablespoons||Onions, grated|
Put the ingredients together in the top of a double boiler and stir well. Then place the oiler in a bowl of quite warm water. Stirring and feeling with the finger to see that it gets to less than blood warmth just off the cold. Then remove double boiler and beat with a rotary egg beater until thick. Put into a bottle. Keep in refrigerator and shake well before using. Do not let mixture get too warm. It will not thicken if you do.
From: Westminster Presbyte: Contributed by Mrs. C.C. Robbins, Chicago. Posted by: Perry Lowell, Cooking Echo, Jan. '92.
Submitted by: Miriam Eaton.
NOTES: Mr. and Mrs. Robbins were taking a motor trip last year through the South. At one of the Southern hotels they were served a salad dressing which more than delighted their tastes. Asking if they might have the recipe, they were told to leave their name and their address and it would be mailed to them. On their return, they found the recipe with a bill for $200.00. Aghast, they consulted their lawyer and were told that inasmuch as they had ordered with- out asking the price, they would have to pay. Feeling that so costly a recipe should be shared with many, Mrs. Robbins had copies made and sent to her friends. Try it and we think you'll smack your lips.