INGREDIENTS

INSTRUCTIONS

For a boiled dressing: put sugar, oil, and vinegar into a non-corrosive
saucepan. If using flour for a thickener, stir it in making sure there are
no lumps, or use part of the oil and make a roux with it. If using corn
starch, stir the starch into a little of the vinegar and add to liquid in
pan. Bring the liquid to the boil and cook until thickened (if thickening
is wanted) If using egg yolks, bring liquid to boil, temper egg yolks with
a little of the hot liquid and then stir them into the boiling liquid. Cook
until thickened, in any case at least two or three minutes.
For a mayonnaise type dressing: Put vinegar and sugar into a food processor
or blender and pour oil slowly into the running machine, making sure it is
all emulsified. Seasonings can be added right at the last.
Store in refrigerator until needed.
NOTES : I read about 20 recipes, and this is about what they all said.  The
ratio of oil, vinegar, and sugar varies from recipe to recipe, but this is
about what they all say, and you can adjust according to your personal
taste (ot that of your guests).  I also saw minced garlic, garlic salt,
garlic powder, minced onion(both dried and fresh), minced shallots, and
celery salt listed as seasonings.  One recipe used honey rather than sugar,
and I imagine that brown sugar or molasses could be used for a very
interesting dressing  Other seasoning possibilities that come to mind are
curry powder, ground cumin, cilantro, and chili powder. Another possible
variation would be to reduce the vinegar and sugar solution by half, add an
equal amount of heavy cream and thicken in the classical way by stirring in
softened butter.  Not for those of us with blood pressure or cholesterol
problems.
Recipe by: Bright Larkin
Posted to KitMailbox Digest  by bright@twave.net <Bright Larkin> on 98 1b,
949EST

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