- 1/2 cup red wine vinegar
- 1/2 cup sour cream
- 1/2 cup Dijon mustard
- 2 teaspoons sugar
- 2 garlic cloves, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon Worcestershire sauce
- 1-1/2 cups canola oil
- Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or pitcher. Cover and refrigerate until serving. Yield: 2-1/2 cups.
Reviews for Mustard-Sour Cream Salad Dressing(3)
Sort By :
really yummy! could also be served over a beef roast, sliced thin.
It's a winning dressing. Tangy and sweet! It makes a lot and keeps well. It is definitely going on my favorite salad dressings list.
This is a very nice salad dressing. We enjoy it very much.