Makes 1 cup
In the 1920s, many hotels had their own version of this dressing, often adding ketchup, sugar, and paprika to commonplace oil and vinegar. Kraft made the sauce mainstream in 1938 by offering two bottled versions as a part of its dressings line.
|1||tablespoon Dijon mustard|
|1/4||cup tarragon vinegar or other white wine vinegar|
|1/2||teaspoon sweet paprika|
|Salt and pepper, to taste|
|3/4||cup vegetable oil|
2. Slowly whisk in the oil a tablespoon at a time. Taste for seasoning and add more salt and pepper, if you like.