In small bowl with electric mixer at low speed, mix together sugar,
mustard, salt and poppy seed. Add vinegar and onion juice, beat on medium
speed for 3 minutes. Gradually beat in oil in a thin steady stream until
thick. Store in a tightly covered container in refrigerator. A pint jar
with lid is a very good container for it. Serve over salads, tossed raw
vegetables, your favorite potato salad instead of mayonnaise (leaving out
the onions), chicken, avocados or fresh fruit. *To make fresh onion juice,
cut a large onion in half, leaving skin on. Use a hand juicer to extract
onion juice.
NOTES : Notes
Posted to recipelu-digest Volume 01 Number 241 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997
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