Dijon French Dressing

 
3 T. onion, finely diced
3 T. unbleached cane sugar (or white sugar from sugar beets)
1 T. garlic, minced
3/4 t. salt
3/4 cup lemon juice
4 t. Dijon mustard
1/4 t. paprika
1/2 cup safflower oil
1/4 cup water
 

In a blender or food processor, place the onion, sugar, garlic, and salt, and pulse a few times to combine. Add the lemon juice, mustard, and paprika, and process for 1 minute. In a measuring cup, stir together the safflower oil and water. While the machine is running, slowly drizzle in the oil-water mixture and continue to process until thickened. Transfer the dressing to an airtight container and store in the refrigerator for 5-7 days.

Yield: 1 1/2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett