Champagne Dressing

Years ago there was a fabulous restaurant in Lexington, Ky, owned by Stanley Demos. Yes, the Couch House on Broadway. Stanley made the most heavenly Champagne Dressing and you could even purchase it at the grocery. You can buy it on line now, but it doesn't taste the same to me. Well things change and I have a new favorite Champagne Dressing that I would like to share with you.

Use this for Avocado-Shrimp Boats or simply over Bibb Lettuce or anything in between.

Champagne Dressing
about 1 cup
print recipe

1/3 cup sugar
1/3 cup best-quality champagne vinegar
1 tablespoon Dijon mustard
1/2 teaspoon ground celery seed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 medium-size onion (3 to 3 1/2 ounces)cut in eighths
3/4 cup canola oil

Into the bowl of a food processor fitted with the metal blade, place the sugar, vinegar, mustard, celery seed, salt, pepper, and onion. Process until the onion is completely pulverized, then slowly dribble in the oil, processing until thoroughly emulsified. The dressing should not be kept more than 3 days.