REC: White French Dressing collection


White French Dressing

3/4 cup vegetable oil
1/2 teaspoon Worcestershire sauce
1 clove garlic, halved
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground dry mustard
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/8 teaspoon dried tarragon
1/4 cup white wine vinegar

In a jar with a lid, add oil, Worcestershire, garlic,
salt, paprika, mustard, pepper, thyme, tarragon and vinegar.
Cover and shake well. Refrigerate for 1 hour before serving.

White French Dressing

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 cup lite mayonnaise
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 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon 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
oil with electric mixer.

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 F, whisking constantly. Remove from heat and cool quickly by
setting pan into bowl of ice water.

Rusty