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Sweet & Spicy French Dressing

Yield: 1 cup

Bitters add depth and balance to this dressing. I use celery bitters in everything from this dressing to Bloody Marys to beef stew and gravy. Delicate with a zing, this dressing is great with grilled or broiled fish.


  • 1/4 cup apple-cider vinegar
  • 1 tsp. dry mustard
  • 1/4 tsp. celery seed
  • 1/4 tsp. finely grated white onion or 1/8 tsp. granulated onion
  • Kosher or fine sea salt
  • 1/3 cup honey
  • 1/4 cup sunflower or safflower oil
  • 1/4 cup ketchup
  • 2 to 3 tsp. Sriracha; more to taste
  • 1/4 tsp. Worcestershire sauce
  • 2 dashes Angostura bitters (optional)
  • 1/4 tsp. celery bitters (optional)

Nutritional Information

  • Nutritional Sample Size 2 Tbs.
  • Calories (kcal) : 120
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 390
  • Carbohydrates (g): 14
  • Fiber (g): 0
  • Sugar (g): 13
  • Protein (g): 0


In a small saucepan, warm the vinegar, mustard, celery seed, onion, and 1 tsp. salt over low heat, whisking occasionally until fragrant, about 5 minutes.

Pour the vinegar mixture into a small bowl. Whisk in the honey, oil, ketchup, Sriracha, Worcestershire, and both bitters, if using.
Transfer the bowl to the refrigerator and chill, covered, for 1 hour.

Season to taste with salt. Serve or store in the refrigerator for up to 7 days.


Rate or Review

Reviews (1 review)

  • SLattrez | 01/03/2019

    This is easy and fantastic. I don't use dressings often so like to make small amounts of quality dressing just when I need them vs having a big subpar bottle lingering in the fridge forever. This will be my go to French! Yum!

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