French Dressing

There seems to be a bit of controversy over what “French” dressing actually is. In the UK, it’s a kind of vinaigrette, but not in Switzerland where it’s white and creamy, and here in the US, it’s supposedly a red ketchup based dressing, and naturally, the French have never heard of any of this stuff and think it’s all repulsive.

Myself, I prefer a sweet “Catalina” French, but I’m generally not a big fan of store bought dressings. They are either too expensive, or they don’t taste very good, or both. I also like my dressings to be thick enough to noticeably cling to the salad. So today’s recipe will be that yummy sweet and tangy red dressing.

But before we begin, I must insist that you put the ketchup back in the fridge and the tomato soup back in the cupboard. We’re starting from scratch to make the best French dressing you’ve ever tasted.

French Dressing


  • 1½ c. Sugar
  • ⅔ c. Water
  • ⅔ c. white or cider Vinegar
  • 2 tsp Salt
  • 2 tsp Onion Powder
  • 1 tsp Black Pepper
  • ¼ tsp Garlic Powder
  • A 6oz can of Tomato Paste
  • ⅔ c. flavorless Oil such as Canola


Place everything except the tomato paste and oil in the blender. Blend until the sugar is fully dissolved. Add the tomato paste and blend until smooth. While the blender is running just fast enough to create a vortex, drizzle in the oil. Do not use too much power when adding the oil, because it can lead to oil breakdown, and stop blender as soon as the oil is incorporated to prevent bitterness. Yields about 1 quart.


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