My Aunt Karen Hinze was a great cook and a wonderful hostess. I would babysit her boys Greg and Matthew when she was preparing for a ladies’ club party. It was always quite proper and the food was always quite delicious, light and elegant. I am transcribing this recipe from a card that I wrote prior to my graduating high school in 1975…so I guess this classifies it as a classic!
Ingredients:
- ½ cup sugar
- 1 teaspoon dry mustard
- 1 ½ teaspoon salt
- 1 teaspoon onion juice (or a small piece of green onion)
- poppy seeds
Combine all of the above in a blender and puree.
Pour in 1/3 cup vinegar and blend.
While blending, SLOWLY pour into the top of the blender 1 cup of olive oil. Blend until thick. Then stir in 2 to 3 tablespoons of poppy seeds.
Serve as a side to assorted fruit.
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