Best 10 Home Style French Dressing Recipes

FRENCH DRESSING

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

HOMEMADE FRENCH DRESSING

Steps:

• Combine sugar, oil, ketchup, vinegar, onion, and Worcestershire sauce in a blender; puree until dressing is smooth. Transfer dressing to a resealable container.
• Pierce garlic clove with a tooth pick; drop garlic into the dressing. Cover and refrigerate until ready to serve.

THE BEST FRENCH SALAD DRESSING

Steps:

• In a large food processor blend all ingredients together until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing.
• Do not attempt to make this in a small 4-cup blender or you will have the dressing all over your counter!
• Mix in the mayonnaise (if using) for a creamy-style French dressing.
• Place in the fridge for a couple of hours before serving.

FRENCH DRESSING

Steps:

• In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire; season with salt. Whisking constantly, add oil in a steady stream until incorporated.

SIMPLE FRENCH DRESSING

Steps:

• Whisk tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper. Whisk in vinegar and lemon juice. Add oil in a slow, steady stream, whisking until emulsified. Alternatively, puree all ingredients except the oil in a blender. With machine running, add oil in a slow, steady stream; blend until emulsified. Use dressing immediately.

CLASSIC FRENCH DRESSING

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.

COBB'S OLD FASHIONED FRENCH DRESSING

Steps:

• Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.

FRENCH DRESSING OR BASIC VINAIGRETTE

Steps:

• In a small bowl mix the vinegar and salt and let stand a few minutes. Add the pepper and slowly whisk in the oil. Taste for acid and salt and add more if too bland. Stir to blend before using, or store in a jar with a tight lid and shake well before using.
• Mustardy French Dressing.
• Add 1 to 1 1/2 teaspoons Dijon mustard. Blend well. Include onion and garlic, if desired.
• Onion or Garlic French Dressing.
• Add 1 to 2 tablespoons minced onion, scallions, or shallots or 1/2-1 teaspoon minced garlic.
• French Dressing with Fresh Herbs.
• Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
• Curried French Dressing.
• Add 1 teaspoon curry powder and blend well.
• Cream French Dressing.
• Add 3 tablespoons heavy cream or sour cream and blend well.
• Fruit Salad French Dressing.
• Use lemon juice instead of vinegar and add 1/3 cup honey. Blend well.
• Blue Cheese Dressing.
• Add 3 tablespoons crumbled blue cheese. Blend well.
• Cumberland Dressing.
• Add 1 tablespoon heavy cream, 1 tablespoon currant jelly, and 1/4 teaspoon grated lemon rind. Mix until well blended.
• Chiffonade Dressing.
• Add 1 tablespoon minced parsley, 2 tablespoons minced red pepper, 1 tablespoon minced onion, and 2 hard-boiled eggs, chopped fine. Blend all ingredients well.

FRENCH DRESSING

Steps:

• Whisk the Dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of sugar, and salt and pepper together in a small bowl, or shake together in a jam jar.

HOME MADE FRENCH DRESSING

Steps:

• Combine all ingredients in food processor or blender. Cover and blend until the onion is pureed and mixture is thick and smooth. Cover and store in the refrigerator for up to 5 days, stirring before serving if necessary. Makes about 3/4 cup dressing.
• My Note: I was pretty much out of ACV (as I am finding so many uses for it lately!) so I used some white wine vinegar instead and it's great although I would prefer to have used organic ACV for the health benefits.
• At times I used 1/2 canola oil and 1/2 olive oil, cut the worcestershire sauce to 1/2 tablespoon, and used 1/2 tablespoon onion powder instead of the fresh onion. I also used distilled white vinager.