Recipe: Old-Fashioned Cooked French Dressing

OLD-FASHIONED COOKED FRENCH DRESSING

If making up to a week ahead, cool, cover and chill. This recipe goes with Iceberg Lettuce-Wedge Salad

1/3 cup sugar
1 teaspoon cornstarch
1/2 cup cider vinegar
1/3 cup chopped onion
1/4 cup catsup
1 peeled clove garlic
2 teaspoons Worcestershire
1/8 teaspoon cayenne
2/3 cup salad oil
1/4 teaspoon celery seed
salt to taste

In a 1- to 1 1/2-quart pan, mix sugar and cornstarch. Stir in cider vinegar. Stir over high heat until mixture boils and thickens, about 2 minutes.

Pour into a blender and add chopped onion, catsup, garlic, Worcestershire, and cayenne; whirl until smooth.

With blender running, gradually pour in salad oil. Stir in celery seed. Add salt to taste. Let cool.

Makes about 1 3/4 cups
Source: Renee Behnke, Sur La Table, Seattle, Washington
Sunset, MARCH 1999