This is my mother's salad dressing, and, for me, it was "the best over all the rest!" My mother couldn't make enough of it fast enough that I'd go through it so fast. Here's to my Mom and her incredible cooking AND entertaining skills! —C'estVrai61
any kind of salt
any kind of pepper, not white
Hungarian Hot Paprika or Regular
vinegar, whatever your choice [I use cider]
first-pressed, virgin olive oil, or whatever oil you choose to use
smashed and minced, fresh garlic
In This Recipe
1. With some sort of "implement" [I use a chop-stick], stir all the ingredients well until all the lumps from the mustard and the paprika are completely ground finely. Slowly stir in the cold water until you have a "paste." Then add remaining liquids, one-at-a-time, stirring constantly until all particles are thoroughly dissolved. You can also make this dressing in a name-brand, glass "salad dressing shaker" using the measurements on the sides of the glass. Simply shake well when you add each liquid. After last stir/shake, then add the garlic pieces, and stir/shake once again.
Refrigerate promptly after use, and during storing when unused.