Vermont sweet and sour dressing

Yield: 7 Servings

Measure Ingredient
2 \N Eggs
1 tablespoon Sugar
1 tablespoon Salt
1 tablespoon Pepper
1 teaspoon Celery Salt
1 teaspoon Garlic Powder
1 quart Salad Oil
1 cup White Vinegar
1 pint Maple Syrup

In a blender on high speed, beat eggs, add spices and drizzle in 2-3 oz of the oil until thickened. Add remaining oil and vinegar alternately. Beat beeat in the syrup. Keep refregated. Makes 7 cups.

Source: "The Yankee Kitchen" 03-19-93 (#5) [Jill] From Gemini's MASSIVE MealMaster collection at

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