Mama Bill's Kitchen
Sun Valley Dressing Recipe
This was the house dressing from the Sun Valley Inn in North Conway, New Hampshire. We used to make this a gallon or two at a time.
Difficulty: Easy.
Prep time: 10 minutes + mix forever.
Servings: 4 cups.
Before You Begin
You're going to need a stand mixer for this.
Ingredients
- 568 ml (2 10 oz. cans) Condensed Tomato Soup.
- 101 grams (1/2 cup) Granulated Sugar.
- 120 ml (1/2 cup) Oil. The original recipe used Corn Oil, and I strongly suspect we may have used White Vinegar. In more modern times let's use Canola. I haven't tried Olive Oil for this yet
- 120 ml (1/2 cup) Apple Cider Vinegar. You can subsitute other kinds of vinegar, but you take responsbility for the taste.
- 85 grams (1/2 medium) Onion (Yellow or White), chopped.
- 11 grams (2 cloves) Garlic Cloves, cut in halves. Do not chop or crush becase the garlic flavor will become overwhelming.
- 5.69 grams (1 tsp) Salt.
- 4.60 grams (1 tsp) Paprika.
Preparation
- Combine all ingredients in a suitably sized mixing bowl.
- According to the old handwritten instructions I have, ""Beat at low speed forever". This actually means 1 to 2 hours until all the ingredients surrender and agree to emulsify.
- Transfer to an airtight container and store in the refrigrator.
Storage
Store refrigerated for one month in a airtight container.
Nutrition
| Calories | 362 kcal |
| Total Fat | 26 g |
| Saturated Fat | 2 g |
| Sodium | 552 mg |
References
Thanks to SBM (Mama Sue) for preserving this recipe. Image thanks to Flickr user Andy Melton (Attribution-ShareAlike Generic License 2.0). This image was cropped from the original.