1 c. sugar
1 tsp. dry mustard
1 tsp. paprika
1 tsp. salt
1 tsp. celery seed

Mix well until all the small lumps of dry mustard are blended then add 1/2 cup honey, 1 tablespoon real lemon, and 5 tablespoons tarragon vinegar. Mix well with electric mixer and slowly add 1 cup Wesson oil and on high speed mix until thick and creamy. Store in refrigerator. Will keep indefinitely.