FRENCH DRESSING
3/4 tsp. salt
2 tsp sugar
1 tsp tomato paste
1/4 tsp. dry mustard
1/4 tsp. pepper
3 Tb. vinegar
1/4 tsp. paprika
1/2 c. oil
Measure the dry ingredients and place them in a bowl. Measure the
vinegar and oil and add them to the dry ingredients. If possible, place
a piece of ice the size of a walnut in the bowl. Beat with a fork until
the ingredients are thoroughly mixed and the oil and vinegar form an
emulsion that will remain for a short time. The ingredients will
separate if the dressing is allowed to stand, but the colder they are,
the more easily will the emulsion form and the longer will it remain. If
ice cannot be used, have the ingredients as cold as possible before
mixing them.
Sometimes a more highly seasoned French dressing is desired. In such
an event, there should be beaten into the dressing the following
ingredients:
2 Tb. finely chopped onion or 1 Tb. onion juice
2 Tb. chopped pimiento
1 large green pepper, chopped
2 Tb. chopped
parsley
Make sure
everything is well blended.
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