- ½ cup sugar
- ½ teaspoon dry mustard, or 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 2 tablespoons grated red onion
- 1/3 cup vinegar, I like rice vinegar or white wine vinegar here
- 1 cup oil (or less, depending upon the acidity of the vinegar)
- 2 teaspoons poppy seeds
Place sugar, mustard, salt, red onion and vinegar in blender container or bowl. Blend a few seconds until well mixed, or mix by hand. Slowly add oil, blending well with each addition, until mixture is thick. Stir in poppy seeds and pour into serving container.
(sugar may be replaced with sugar substitute.)
Replace some or all of the oil with non-fat sour cream.