My mother introduced me to this dressing, sort of. There is a vegetable shop in Harbor City, MI called Bluff Gardens. Apparently everyone is gaga about their salad dressings. My mother would buy this buy the case and send it as gifts. We got a bottle. Very good. Buy it? Too expensive for my blood.
However, you can often hack the recipe by reading the ingredients, since the order of the ingredients represents the relative amounts of each ingredient…first ingredient is the most, second ingredient is less and so on. The first ingredient in Dressing Supreme is … onions! Whoa, wait. That can’t be right. And yet it is. The first one or two shots at this were a disaster until I figured out that you need to slow cook the onions to make them sweet and not so…oniony. Then it works.
This is some of the best dressing you will ever try and way cheaper than having a case shipped in from Michigan. Probably cheaper than walking down the street to the store if you live there.
- 1 1/2 Cup onion
- 2 Cup vegetable oil
- 1 Cup rice wine vinegar
- 1 Cup sugar or sweetener if going low carb
- 1 Tblsp dijon mustard
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp celery seed
- 2 tsp guar gum
Chop onion and cook slowly with a bit of water in a frying pan until the onion is clear. The goal is to let the onion get sweet but not to brown it. If it gets slightly tan colored, no problem. If it gets dark brown and black crispy bits you've gone too far. It'll still be edible, just not the same.
Add all ingredients into a blender. Blend on low until it comes together, then put the spurs to it (higher speed) for about 30 seconds. That'll make sure it is fully blended.
Store in the refrigerator