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Nutrition Facts
Serving Size 1 cups 126g Recipe makes 2 1/2 cups) The following items or measurements are not included below: red wine vinegar
Calories 858
Calories from Fat 823		(95%)
Amount Per Serving		%DV
	Total Fat 91.5g	140%
	Saturated Fat 13.8g	69%
	Monounsaturated Fat 25.4g
	Polyunsaturated Fat 47.9g
	Trans Fat 0.3g
Cholesterol 8mg		2%
Sodium 1407mg		58%
Potassium 59mg		1%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 0.3g	1%
	Sugars 10.2g
Protein 1.0g		2%
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The Black Swan House Dressing

Recipe #115387 | 10 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: catmaiden
Apr 5, 2005

This comes from The American Country Inn and Bed & Breakfast Cookbook. The Black Swan Restaurant is in Jefferson, Texas...not sure if it is still in business or not. We tried this and loved it.

2 1/2 cups (change servings and units)

Ingredients

2 garlic cloves, crushed
2 tablespoons sugar
1/2 teaspoon dry mustard
1 1/2 teaspoons salt
4 tablespoons sour cream
5 tablespoons red wine vinegar
1 cup oil
2 tablespoons chopped parsley
fresh coarse ground black pepper

Directions

1
In a food processor place the garlic, sugar, mustard, salt, and sour cream.
2
Add the vinegar.
3
Blend on continuous speed.
4
In a thin stream, slowly add the oil.
5
When blended, fold in the parsley and pepper.

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Featured Reviews for This Recipe

From: LifeIsGood

On Feb 15, 2009

Excellent dressing, pure and simple. Restaurant quality.

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From: Ginny Sue

On Jul 6, 2008

This is an excellent salad dressing. I served this over iceberg lettuce wedges, and the combination was truly restaurant quality.

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From: Picholine

On Nov 12, 2006

Very flavorful! I whisked everything in a bowl and used dried parsley. it was tasty after only an hour and half in the fridge, so I'm betting it will be even better on our salad tonight.

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From: LonghornMama

On Feb 7, 2006

Excellent! Made this for a simple green salad that then became exceptional. I loved the touch of sweetness and light creamy texture. The dressing is faintly pink with flecks of green parsley and is very fresh tasting. Like all dressings, this should be made at least several hours ahead and refrigerated for the best flavor. Thanks for sharing the recipe!

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Read all 5 reviews