- 5 ounces [160 ml] sugar
- 2 tablespoons [30 ml] dry mustard
- 2 tablespoons [30 ml] salt
- 2 tablespoons [30 ml] cornstarch
- 1 tablespoon [15 ml] paprika
- 1 teaspoon [5 ml] black pepper
- 1 can [48 ounces / 1.4 L] cream of tomato soup
- 2 cups [500 ml] salad oil
- 2 cups [500 ml] vinegar
- 2 cups [500 ml] water
- 2/3 cup / 4 ounces [160 ml / 113 g] minced onion [optional]
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- Mix together all dry ingredients; mix in soup.
- Slowly add salad oil, vinegar and water; whip well after each addition.
- Mix in onion, if desired.
- Keep refrigerated until ready to serve.
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