Fine Cooking Magazine - November/December 2020

Yield: 2-3/4 cups

If French dressing is one of your favorites, keep this recipe at the ready; it’s destined to become your go-to. Apple-cider vinegar, celery seed, and dry mustard make its flavor a cut above the rest. Besides the obvious, use it as a dip or spread for grilled cheese sandwiches.

Ingredients

3/4 cup granulated sugar
1/2 cup cider vinegar
1 tsp. grated yellow onion or 1/4 tsp. granulated onion
1 tsp. Worcestershire sauce
1/2 tsp. celery seed
1/2 tsp. dry mustard
Pinch paprika
Kosher or fine sea salt
1/2 cup ketchup
1 cup canola or rice bran oil

Preparation

In a medium saucepan over medium-low heat, combine the sugar, vinegar, onion, Worcestershire, celery seed, mustard, paprika, and 2 tsp. salt. Heat gently, stirring until the sugar dissolves. Stir in the ketchup.
Remove from the heat, and whisk in the oil. Refrigerate until cool, about 1 hour. Serve or store in the refrigerator in a covered container for up to 2 weeks.

Variation: Creamy French Dressing

After the dressing is cool, whisk in 1/2 cup mayonnaise.

Salad Dressing

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Reviews (2 reviews)

lynnebair | 06/19/2018
I agree! Haven't actually done this one but can't bring myself to with so much sugar. Also, I would prefer to see more variations on classic vinaigrette than so many creamy dressings, though that is just a preference.
schnkl | 06/18/2018
3/4 cup of sugar in salad dressing--I don't think so!!!

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What We're Cooking Now

Name: French Dressing
Yield: 2-3/4 cups
Ingredients: 3/4 cup granulated sugar; 1/2 cup cider vinegar; 1 tsp. grated yellow onion or 1/4 tsp. granulated onion; 1 tsp. Worcestershire sauce; 1/2 tsp. celery seed; 1/2 tsp. dry mustard; Pinch paprika; Kosher or fine sea salt; 1/2 cup ketchup; 1 cup canola or rice bran oil