Who is/was Jeanette?
I have no idea, and, sadly, I neglected to note where I came across this interesting take on the classic French dressing, so…
Thanks, Jeanette, whomever and wherever you may be, you make a fine salad dressing.
I was interested in this recipe because, unlike so many others, it actually called for a kinda restrained amount of sugar, and, it skipped the more usual seasonings for…
I thought that this could be really bland or nice, and it turned out to be very, very nice.
Note: Jeanette was kinda sketchy about some of the amounts, making me think that this is an authentically vintage recipe. I don’t play like that, so these are the amounts I used.
•1/2 cup canola oil
•1/2 cup diced sweet onion
•1/4 cup sugar
•1 tsp Worcestershire sauce (or more)
•1/4 cup white vinegar
•1/4 cup ketchup
Place the onion, sugar, Worcestershire sauce, vinegar, and ketchup in the jar of a blender and pulse until smooth.
With the blender running, slowly stream the oil in through the hole in the lid until it has been absorbed into the dressing and you have this creamy, dark orange blender of goodness.
Transfer to a jar, cover, and stash in the fridge until needed.
This is lovely on a tossed salad, but try it in other recipes, too. Mix in with some mayonnaise and chopped pickle to make a Thousand Island type of dressing/sauce.
It’s all good.