Neiman Marcus Poppy Seed Dressing

Published in: Dallas Morning News

1/2 cup sugar
1 teaspoon dried mustard -- such as Coleman's
1 teaspoon kosher salt
6 tablespoon white wine vinegar
1 tablespoon grated onion -- plus juice released by grating
1 cup safflower or canola oil
1 1/2 tablespoon poppy seeds

Place the sugar, mustard, salt and vinegar in the bowl of an electric mixer. Add
the grated onion and juice and mix on low speed. Turn the mixer to high and
gradually add the oil in a steady stream until well incorporated. Continue to mix
on high speed for 10 minutes longer, until the dressing is very thick. Stir in
the poppy seeds, transfer dressing to an airtight container and store in the
refrigerator. Makes about 1 1/2 cups.

Note: This is Mr. Garvin's update with minor changes from Helen Corbitt's
original. Here's what she said in The Helen Corbitt Cookbook (Houghton Mifflin,
1957): "One of my most popular buffet salad bowls at the Houston Country Club,
where I was manager, was finely shredded red cabbage, thinly sliced avocado and
halves of fresh grapes with poppy-seed dressing, but then, as I said before,
poppy-seed dressing fans like it on anything."

http://www.terrypogue.com/Terry


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