- 5 ounces [150 g] 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 [48-ounce / 1.4-L] can 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] finely chopped onion [optional]
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- Mix together sugar, dry mustard, salt, cornstarch, paprika and black pepper.
- Mix in cream of tomato soup.
- Slowly pour in salad oil, vinegar and water whipping well after each addition.
- If desired, mix in finely chopped onion.
- Keep refrigerated until ready to serve.
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