Growing up, we’d visit my grandfather who lived on a dairy farm in western Wisconsin. I have fond memories of drinking raw milk, served out of glass Miracle whip jars no less, eggs cooked in lard, and Western Dressing. Western Dressing, produced by Richelieu Foods was his favorite and I loved its sweet and tangy zip. Regular french dressing just couldn’t compare.
Fast forward many, many, years; Richelieu sold off the Western brand to Unilever which in turn recently sold it to another investment holding company. Today’s Western doesn’t quite have the same taste of yore, but I have found a recipe that closely mimics the sweetness and tangy zip of the original. You’ve probably got all the ingredients on hand in your pantry, so why go to the store when you can whip up a batch of the original in about 10 minutes for a fraction of the cost.
We love our Western Dressing on Chefs Salad. My wife likes to dip hard boiled eggs into Western Dressing. It also makes a great BBQ sauce for grilled chicken. Just grill the chicken as normal and cover the sauce during the last ten minutes so it doesn’t burn. Enjoy!
Makes about 2 cups
- 1/2 Cup Canola or neutral tasting vegetable oil (don’t use olive oil)
- 1/4 Cup Ketchup
- 1/4 Cup Cider Vinegar
- 1 Cup Sugar
- 1 Tsp Worcestershire Sauce
- 1 Tsp Onion Powder
- 1 Clove garlic, minced (about a teaspoon)
- 1/2 Tsp kosher salt
Combine all ingredients in a blender or food processer and blend until smooth (about 30 seconds).