Author
Aunt Jean
Recipe
| Measurements | Ingredients |
|---|---|
| 1 can (10.75-oz) | Campbell’s Tomato Soup |
| 1 cup | Vinegar |
| 1 cup | Mazola Oil or other vegetable oil |
| 1/2 cup | Sugar |
| 1 tablespoon | Prepared Mustard |
| 1 teaspoon | Worcestershire Sauce |
| 1/2 teaspoon | Salt |
| 1 whole | Onion, peeled |
Instructions
- In a blender or a mixing bowl, combine the tomato soup, sugar, vinegar, mustard, salt, and Worcestershire sauce.
- Beat or blend the mixture well.
- With the blender or mixer running on low, add the oil in a very slow, thin stream (“a drop at a time”) until it is all incorporated and the dressing is thick and emulsified.
- Pour the dressing into a mason jar and add the whole, peeled onion for flavor.
- Seal and store in the refrigerator.
Note
The recipe claims the dressing “Keeps indefinitely in refrigerator.” The whole onion is added for flavor and can be removed before serving.
