Recipe by Lavender Lynn
This dressing was served at a restaurant in Belfort, France, a century ago, while my MIL's aunt "Tatschie" was visiting an uncle who lived in Luzern, Switzerland. After convincing the chef that they were Americans and the recipe would not go to the competition, she brought it back, and it has become a family classic, essential for family gatherings. Color will vary from orange to creamy-white depending on use of whisk, mixer, or blender, but the sweet, tangy flavor remains the same. Also good on sliced turkey or roast beef. (Kate Cowick was a neighbor in Kansas City, MO, in the 1930's, who loved and published the recipe, not the actual traveller as originally reported here.)
- 59.14 ml sugar
- 59.14 ml apple cider vinegar
- 4.92 ml prepared mustard
- 4.92 ml celery salt
- 4.92 ml paprika
- 4.92 ml onion juice
- 236.59 ml salad oil
- 1 lemon, juice of
Directions See How It's Made
- 1. Dissolve sugar in vinegar by stirring while heating slightly.
- 2. Add mustard, celery salt, paprika, and onion juice. (Mom often used a spice packet.). Onion juice is made by finely chopping a piece of fresh crisp onion and pressing it through a strainer with the back of a spoon.
- 3. Drizzle oil into warm mixture while whisking vigorously. (Mom generally used a blender.).
- 4. Lastly beat in the juice of one large lemon.
- 5. Store in a tightly sealed jar in the refrigerator.