COOKING FOR A CROWD - FRENCH DRESSING
2 ounces salt (3 tbsp)
2 tablespoons dry mustard
2 tablespoons paprika
1 tablespoon black pepper
1 quart cider vinegar
4 teaspoons onion juice
2 quarts salad oil
Combine dry ingredients in mixer bowl.
Add vinegar and onion juice to dry ingredients. Add salad oil slowly. Beat on high speed until thick and blended.
This is a temporary emulsion that separates rapidly. Beat well or pour into a jar and shake vigorously just before serving.
Yield: 3 quarts
Prepare by adding the following to 3 qt (1 recipe) French Dressing:
Chiffonade Dressing. Add 1/3 cup chopped fresh parsley, 4 oz chopped onion, 6 oz chopped green pepper, 4 oz chopped red pepper or pimiento, and 16 chopped hard-cooked eggs.
Italian Dressing. Delete paprika. Add 2 tsp oregano, 1/4 tsp garlic powder, and 1 Tbsp basil.
Mexican Dressing. Add 3 cups chili sauce, 10 oz chopped green pepper, 2 oz chopped onion, and 1 Tbsp cilantro.
Oil and Vinegar. Delete mustard, paprika, and onion juice.
Roquefort Cheese Dressing. Add French Dressing slowly, while whipping, to 1 lb finely crumbled Roquefort cheese. 1 qt cream may be mixed with cheese before it is added to the dressing.
Sesame Seed Dressing. Delete salt, paprika, pepper, and onion juice. Increase mustard to 1/4 cup and vinegar to 5 1/2 cups. Add 3 1/2 cups granulated sugar, 1 1/4 cups soy sauce, and 1/2 cup toasted sesame seeds.
Tarragon Dressing. Use tarragon vinegar in place of cider vinegar.
Tomato Dressing. Add 1 lb granulated sugar, 1 1/2 qt tomato soup, and 1/4 cup celery or poppy seeds. Increase onion juice to 2 Tbsp.