3 teaspoons dry mustard
3 tablespoons onion juice (or chopped onion)
3 tablespoons poppy seeds
1 1/2 cups sugar
2 teaspoons salt
2/3 cup cider vinegar
2 cups vegetable oil
Mix sugar, mustard, salt and vinegar in blender. While blender
is running, add oil slowly until mixture thickens. Add onion juice
and poppy seed and blend. Keeps well in refrigerator.
Yield: 2 1/2 cups.
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