In the back of this Watkins Cook Book is a recipe for their special dressing. Next time I have some cream, I might try it, to see if it's earth-shaking. I've never seen chicken broth in salad dressing before.


Watkins Special Salad Dressing.

1 cup chicken stock
1 teaspoon onion juice
1 egg yolk
1 tablespoon cream
2 cups olive oil
1 cup cider vinegar
2 teaspoons paprika
2 teaspoons celery salt
Pepper

Strain the chicken stock through clean white cheesecloth. When cold remove all grease. Heat the stock then cool and add the onion juice, according to taste. Chill a small mixing bowl, add egg yolk and beat. Slowly add the olive oil, beating constantly. Slowly add the vinegar and beat. Add the chicken broth and stir thoroughly. Add the paprika, celery salt, and a dash of pepper.

Blend all the ingredients and whip with a rotary beater. Pour the dressing into a quart vinegar bottle, use a tight cork and place in the refrigerator. When ready to serve, shake the bottle vigorously, use an aluminum cork sprinkler, and shake the dressing onto the salad. If the mixture thickens, place the bottle in a pan of hot water for a few minutes to dissolve.

Famous chefs claim that the real flavor of a salad dressing is only obtained by sprinkling the dressing on a cold crisp salad as one uses salt and pepper, instead of pouring on the dressing.

[The emphasis on sprinkling was theirs.]