CLASSIC FRENCH DRESSING RECIPES

Name: Classic French Dressing
Prep time: 10 min
Total time: 10 min
Yield: 1-2/3 cups.
Ingredients: 1/2 cup ketchup; 1/3 cup sugar; 1/4 cup white vinegar; 1 small onion, minced; 1 garlic clove, minced; 1 tablespoon paprika; 1/2 to 1 teaspoon salt; 1/2 cup vegetable oil

CLASSIC FRENCH DRESSING RECIPE: HOW TO MAKE IT

Classic French Dressing Recipe: How to Make It image

Making salad dressings at home is very easy! This recipe has many pantry staples so it is easy to whip up any time. It tastes wonderful on any greens.—Maron Craig Bielovitz, Elmhurst, Pennsylvania

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 1-2/3 cups.

Number Of Ingredients 8

Ingredients

1/2 cup ketchup
1/3 cup sugar
1/4 cup white vinegar
1 small onion, minced
1 garlic clove, minced
1 tablespoon paprika
1/2 to 1 teaspoon salt
1/2 cup vegetable oil

Steps:

In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.

Nutrition Facts : Calories 100 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

CLASSIC FRENCH DRESSING RECIPE | BON APPÉTIT

Classic French Dressing Recipe | Bon Appétit image

Tomato paste adds sweetness and will help this French dressing emulsify.

Provided by Jenny Rosenstrach and Andy Ward

Yield Makes about ? cup Servings

Number Of Ingredients 6

Ingredients

? cup olive oil
¼ cup white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon tomato paste
1 teaspoon Dijon mustard
Kosher salt, freshly ground pepper

Steps:

Blend oil, vinegar, shallot, tomato paste, and mustard in a blender until emulsified, about 1 minute. Season with salt and pepper.
Do Ahead: Dressing can be made 4 days ahead. Cover and chill.

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