We eat with our eyes first…
When it looks good, it tastes good! Welcome to my retro craving for French Dressing, and a recipe so incredibly easy, tasty and fresh, you’re gonna want it for your greens~
Retro can be good…
Feeling nostalgic I went online looking for recipes to make something I hadn’t had or even thought of in years… French Dressing. This is a mix of several recipes found online at food.com and nothing could be easier tossing all the ingredients into a blender, food processor, or, as you see above, a beaker to use with a stick blender. It could also be done by hand – with some vigorous whisking, to bring it together, or emulsify.
For what’s basically a vinaigrette with some tomato product added for zing, it also reminded me of making barbecue sauce – using many similar ingredients. Sweet. Sour. Salty. Tangy. And zippy.
But don’t let the ease fool you. Another example of simple being best, it does not give any hint to the deliciousness that follows. If you’re not yet making your own dressing for salad, this just might be the recipe you need – to change your. Believe me when I say, nothing is fresher, or tastier. Plus… it lasts longer in the fridge then you might think, unless of course it gets devoured!
If taste alone isn’t enough to convince you to make your own dressing or vinaigrette, perhaps mentioning the absence of preservatives, plus the fact that it costs… very little really, might be what you need to hear.
Make it your own…
I did make some substitutions using ingredients I prefer, such as extra virgin olive oil. If you use olive oil in any dressing/vinaigrette and chill it, it’ll be thick when you take it out of the fridge. Just let it come to room temp, and it’ll thin out. As for other ingredients what I used is listed first, with another option in brackets. I did reduce the sugar by a lot, but you can do it to your taste. Start with a little, adding more in small amounts.
Do you have a fave salad dressing or vinaigrette as your go-to? Please let us know in the comments.
Thanks for stopping by, and as always… buon appetito~
Homemade French Dressing
Don’t let the ease of this recipe fool you - it's yet another great example of simple being best. Makes about 1 1/2 cups, as is easily multiplied.
- 1/4 cup extra virgin olive oil or vegetable oil
- 1/2 cup ketchup if the ketchup is very sweet, go easy on the sugar
- 2 teaspoons sugar reduced from 1/4 - 1/2 cup sugar
- 1/4 cup white vinegar
- 2 teaspoons red wine vinegar or white wine vinegar
- 1/2 teaspoon onion powder or 1 - 2 teaspoons grated onion
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt or to taste, or use 1-2 teaspoons finely minced garlic and 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a food processor or blender, all ingredients together and blend until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing.
Refrigerate for couple of hours for the flavours to come together. Let come to room temp before serving.
Notes: Keeps well in the fridge and the quantity easily multiplied; just make sure your machine will hold the amount of liquid!