Prep 10 mins
Cook 0 mins
My friend Kristi shared this recipe with me in the "birthday recipe book" written by my friends and neighbors. It is from the La Becasse Restaurant in Maple City, Michigan.
- 1 cup sugar
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 1 cup mayonnaise
- 1 tablespoon garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup cider vinegar
- 2 cups vegetable oil
- In a medium bowl, mix together the sugar, celery seeds, salt, mayonnaise, garlic and dijon mustard.
- Whisk in the vinegar, mixing well.
- Slowly add oil, whisking constantly, until emulsified.
- (For the smoothest results, Kristi uses the whisk attachment on her Kitchen Aid.).
I made a quarter recipe to try this out. This was very good; the sweet/savory flavor complements greens nicely. Like many salad dressings, this benefits from preparing in advance for the flavors to meld.
Very good dressing. For my taste though I think I will cut back on the sugar. Just a bit too sweet for me.
Delightful. Perfectly sweet; perfectly tart. And I knew that for one I should have halved the recipe!! :-) But ONLY because one can't freeze salad dressings. This is a great one. I used 1/2 a cup of peanut oil, 1 cup of "normal" olive oil and 1/2 cup of quite good olive oil. And it is just wonderful.