O'Mom's (Lucy Wilder's) French Dressing
Mom - Note from Mom: This dressing is titled "Lucy Wilder's French Dressing". Lucy who, along with her Great Dane, was the owner of Rochester's only book store in the 30's, 40's 50's until I was married and gone. Lucy owned it, the dog managed it.
| 6 tbsp cream (I use 1/2 & 1/2) 2 cloves garlic 1 7/8 c Wesson oil ( don't use olive oil) 6 tbsp vinegar (don't use Basalmic) 2 tbsp dry mustard (I get that in the big yellow can) 2 tsp freshly ground black pepper 2 tsp salt sprinkle of onion powder |
Using a motar and pestle grind up garlic in the cream. Strain the cream into a blender and toss the garlic. Add the solid ingredients to the oil and blend well. With blender on add the vinegar slowly. This fills the cruet I had last night plus some left over in a pint jar. I tried using olive oil - no good. Also tried balsamic vinegar, also no good. I use 1/2 & 1/2. I'm sure Mother used Mayowood's Guernsey cow cream.