Akron White French Dressing

Ingredients

For 10 servings

• •1 /2 small sweet onion (about 2 ounces; 60 g), roughly chopped
• •1 medium clove garlic (about 5 g), roughly chopped
• •2 c. à soupe (30 ml) apple cider vinegar
• •1 c. à soupe (15 ml) spicy brown mustard, such as Bertman Ball Park Mustard
• •1 c. à soupe plus 1 teaspoon (16 g) granulated sugar
• •1 c. à café ground white pepper
• •1 c. à café Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume
• •1 tasse (about 230 g) Duke's mayonnaise

Method

1. 1.Using a fine-mesh strainer or colander, rinse the onion under warm (about 110°F; 43°C) running water for 1 minute, shaking to ensure that all surfaces are rinsed. (This tames sulfurous flavor and aroma compounds in the onion.) Turn off the water and shake the onion dry over the sink.
2. 2.In a blender or food processor, combine onion, garlic, vinegar, mustard, sugar, white pepper, and salt and blend until smooth, about 30 seconds. Add mayonnaise and blend just until fully incorporated, 15 to 20 seconds. (Careful: Overdoing it can weaken the emulsion.)
3. 3.Season to taste with salt, if needed. Transfer to a jar or squeeze bottle and refrigerate overnight (6 to 12 hours) before serving.