1 Cup sugar
1/2 Teaspoon dry mustard
4 Tablespoons catsup
1/2 Garlic clove (pressed)
1/4 Medium sized onion, chopped
1 Cup oil
1 Cup cider vinegar

Mix sugar, mustard, catsup and garlic. Add oil.
Blend or whip until creamy.
Add vinegar and blend or whip until thick and creamy.
Pour into 2 quart container.
Add onion and let set from 6 to 24 hours in refrigerator.

from Panama Canal Review, Summer 1977