Akron White French Dressing
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Akron white French dressing is ultra-creamy, sweet-tangy, and perfect for any green salad—plus great as a coleslaw base, dip, or steak sauce.
Yield
10
Time
6 hours 5 minutes
Ingredients
1/2 small sweet onion (about 2 ounces; 60 g), roughly chopped
1 medium clove garlic (about 5 g), roughly chopped
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) spicy brown mustard, such as Bertman Ball Park Mustard
1 tablespoon plus 1 teaspoon (16 g) granulated sugar
1 teaspoon ground white pepper
1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume
1 cup (about 230 g) Duke's mayonnaise
Instructions
Step 1
Using a fine-mesh strainer or colander, rinse the onion under warm (about 110°F; 43°C) running water for 1 minute, shaking to ensure that all surfaces are rinsed. (This tames sulfurous flavor and aroma compounds in the onion.) Turn off the water and shake the onion dry over the sink.
Step 2
In a blender or food processor, combine onion, garlic, vinegar, mustard, sugar, white pepper, and salt and blend until smooth, about 30 seconds. Add mayonnaise and blend just until fully incorporated, 15 to 20 seconds. (Careful: Overdoing it can weaken the emulsion.)
Step 3
Season to taste with salt, if needed. Transfer to a jar or squeeze bottle and refrigerate overnight (6 to 12 hours) before serving.
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