White French Dressing (4) Collection

Discussion in 'Food and nutrition' started by Edoc, Jan 25, 2006.

  1. Edoc

    Edoc Guest

    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.


    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.


    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.


    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>

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