I don’t know
where this recipe got its name, but I know why it’s in the cookbook – I would
say it was some restaurant’s reputation house salad dressing. It is a great dressing – I have made it with
either white or cider vinegar, and they both were good.
This is perfect to make in your food
processor – make use of those little holes on the top cover meant to drizzle your
oil into mayonnaise or salad dressing – it makes a perfectly thick, clear,
emulsified dressing. It is also
gluten-free.
This is perfect to make in your food
processor – make use of those little holes on the top cover meant to drizzle your
oil into mayonnaise or salad dressing – it makes a perfectly thick, clear,
emulsified dressing. It is also
gluten-free.
I like
making dressing myself instead of buying those expensive little bottles of
preservative-laced excuses for dressing.
Quick, thick, delicious! Keep it
a few days in the refrigerator - if you can!
Madsen's Dressing
3/4
Cup Sugar
2
Teaspoons Mustard
1
Teaspoon Salt
1/3
Cup Vinegar
1 1/2
Teaspoons Diced Onion
1
Cup Salad Oil
Combine all
ingredients except oil, in mixing bowl or blender or food processor.
Beat
constantly while slowly adding oil.
Serve with
any salad; especially good with greens, oranges and thin onion rings.
2013 Cost: 99¢
"Deseret recipes"
Yield: "1 1/2 Cups"
I assume the 2 teaspoons mustard is like French's original yellow and not a dry mustard?
ReplyDeleteThat's what I assumed...prepared mustard helps keep the oil and vinegar mixed together or emulsified. That's how I made it, the recipe isn't more specific.
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