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Stouffer's White French Dressing
White French Dressing
White French Dressing
Women's Club of Wisconsin White French Dressing
Stouffer's White French Dressing
Yield: .75 cup
1/2 cup Vegetable oil
1/4 cup Vinegar
1 tablespoon Sugar
1 1/2 teaspoon Salt
1/4 teaspoon Celery seed
1/4 teaspoon Dry mustard
1/8 teaspoon Onion, grated
1 clove Garlic peeled
Mix all of the ingredients together except the garlic. Add the garlic
and let stand in the dressing for about 1 hour. Remove the garlic.
Source:
<http://www.cdkitchen.com/recipes/recs/528/Stouffers_White_French_Dressing35091.shtml>
White French Dressing
1 1/2 cups lite Hellmans Mayo
1/4 cup white wine vinegar
1/2 cup honey
Salt and White Pepper to taste
1 Tablespoon Fresh Chopped Tarragon
Mix and refrigerate for 24 hours. Mix again and serve.
Source:
<http://www.recipeusa.org/Dressings/White%20French%20Dressing.htm>
White French Dressing
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. cornstarch
1/2 cup white vinegar
1 cup oil
Blend together all but oil. Cook over medium high heat stirring until
boils. Reduce and simmer for 5 minutes. Cool completely. Gradually beat
in 1 cup oil with electric mixer.
Source:
<http://www.recipeusa.org/Dressings/WHITE%20FRENCH%20DRESSING%20%202.htm>
Women's Club of Wisconsin White French Dressing
2 eggs, beaten
2 tablespoons water
4 cups sugar (divided)
3 cups white wine vinegar
8 teaspoons dry mustard
8 teaspoons kosher salt
2 teaspoons ground white pepper
2 cloves garlic, minced
3 cups canola oil
Combine eggs with water and 1/2 cup sugar in small, heavy-bottomed
saucepan or double boiler. Cook over low heat until mixture reaches 160
degrees, whisking constantly. Remove from heat and cool quickly by
setting pan into bowl of ice water. (See note.) Combine with remaining
ingredients in blender and process until smooth. Makes about 8 cups.
Refrigerate leftovers.
Editor's note: When testing this recipe, the ingredients were at first
halved to make a smaller portion. However the tester found it difficult
to cook the egg to 160 degrees when such small portions were used. For
this reason the recipe was not halved.
Alternatively, a half portion can be made by preparing egg as directed
above. After mixture has cooled, discard half the egg mixture. Then
halve remaining ingredients and proceed as directed.
Source: <http://www.jsonline.com/entree/cooking/oct03/178910.asp>
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
White French Dressing
White French Dressing
Women's Club of Wisconsin White French Dressing
Stouffer's White French Dressing
Yield: .75 cup
1/2 cup Vegetable oil
1/4 cup Vinegar
1 tablespoon Sugar
1 1/2 teaspoon Salt
1/4 teaspoon Celery seed
1/4 teaspoon Dry mustard
1/8 teaspoon Onion, grated
1 clove Garlic peeled
Mix all of the ingredients together except the garlic. Add the garlic
and let stand in the dressing for about 1 hour. Remove the garlic.
Source:
<http://www.cdkitchen.com/recipes/recs/528/Stouffers_White_French_Dressing35091.shtml>
White French Dressing
1 1/2 cups lite Hellmans Mayo
1/4 cup white wine vinegar
1/2 cup honey
Salt and White Pepper to taste
1 Tablespoon Fresh Chopped Tarragon
Mix and refrigerate for 24 hours. Mix again and serve.
Source:
<http://www.recipeusa.org/Dressings/White%20French%20Dressing.htm>
White French Dressing
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. cornstarch
1/2 cup white vinegar
1 cup oil
Blend together all but oil. Cook over medium high heat stirring until
boils. Reduce and simmer for 5 minutes. Cool completely. Gradually beat
in 1 cup oil with electric mixer.
Source:
<http://www.recipeusa.org/Dressings/WHITE%20FRENCH%20DRESSING%20%202.htm>
Women's Club of Wisconsin White French Dressing
2 eggs, beaten
2 tablespoons water
4 cups sugar (divided)
3 cups white wine vinegar
8 teaspoons dry mustard
8 teaspoons kosher salt
2 teaspoons ground white pepper
2 cloves garlic, minced
3 cups canola oil
Combine eggs with water and 1/2 cup sugar in small, heavy-bottomed
saucepan or double boiler. Cook over low heat until mixture reaches 160
degrees, whisking constantly. Remove from heat and cool quickly by
setting pan into bowl of ice water. (See note.) Combine with remaining
ingredients in blender and process until smooth. Makes about 8 cups.
Refrigerate leftovers.
Editor's note: When testing this recipe, the ingredients were at first
halved to make a smaller portion. However the tester found it difficult
to cook the egg to 160 degrees when such small portions were used. For
this reason the recipe was not halved.
Alternatively, a half portion can be made by preparing egg as directed
above. After mixture has cooled, discard half the egg mixture. Then
halve remaining ingredients and proceed as directed.
Source: <http://www.jsonline.com/entree/cooking/oct03/178910.asp>
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/