This was very popular in the 70s I think.
- Carbohydrate 3.35094644992979 g
- Cholesterol 0 mg
- Fat 27.2138745833333 g
- Fiber 0.22103374857003 g
- Protein 0.302729245002292 g
- Saturated Fat 2.71622 g
- Serving Size 1 1 Serving (49g)
- Sodium 71.6387940546458 mg
- Sugar 3.12991270135976 g
- Trans Fat 1.02590583333333 g
- Calories 256 calories
Step-by-step
- Combine dry ingredients.
- Add liquid ingredients, beat well.
- Store in refrigerator until needed.
- Shake well before serving.
Preparing a pantry-stable emulsion requires working within strict physical limits regarding how much oil water-based liquids can hold before separating. Condensed tomato soup acts as a starch-and-pectin-rich thickener that stabilizes the suspension of olive oil and vinegar, preventing the fat droplets from immediately coalescing and rising to the top. When scaling this mixture up for large gatherings or down for single servings, maintain the precise two-to-one ratio of total oils to vinegar and soup combined, ensuring the surfactant properties of the mustard and tomato solids do not become overwhelmed by excess free liquid. Whisking vigorously introduces mechanical shear force to break the oil into microscopic droplets, trapping them evenly throughout the aqueous phase.
Emulsification and Scaling Mechanics
Achieving a stable bond between heavy oils and acidic vinegars depends entirely on particle dispersion and the presence of natural binding agents like dry mustard. While the original recipe yields twenty-four servings, reducing the batch requires measuring fractional quantities of spices precisely to preserve the sharp balance between the sugar and the saline bite of the salt. If the mixture eventually separates during refrigerated storage, do not despair, because the temporary emulsion readily reforms when agitated vigorously in a sealed glass jar for at least thirty seconds.Historical Context
Mid-century American home cooking frequently utilized canned convenience foods as foundational bases for scratch-made condiments, bridging the gap between processed foods and culinary experimentation. This particular style of orange-hued French dressing gained widespread popularity during the nineteen-seventies, diverging significantly from traditional French vinaigrettes by incorporating sweet tomato purée and high ratios of neutral salad oil alongside olive oil for a smoother mouthfeel.
