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Recipe

French Dressing

By Erin Coopey June/July 2018 Issue

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.
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  • 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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