Prep 10 mins
Cook 0 mins
A very easy French Dressing with a few twists. This is a make ahead recipe wth a yield of about 250 mls or 1/4 pint; it keeps for about 7 to 10 days with no problems at all. I have stated dried herbs & seasonings - you can use fresh herbs & seasonings too, but this decreases the keeping time slightly. The oil content in this is considerably lower than most classic French dressings - making it a healthier option, and you know what has gone into it too!
- 88.74 ml olive oil
- 59.16 ml balsamic vinegar
- 29.58 ml Dijon mustard
- 1 lemon, juice of
- 9.85 ml dried shallots or 9.85 ml dried onion
- 9.85 ml dried garlic
- 4.92 ml sugar or 4.92 ml honey
- 2.46 ml black pepper
- 1.23 ml salt
- Select a clean bottle preferably with a lip OR, as I often do, a clean jam jar!
- Carefully measure all the ingredients into the bottle or the jam jar.
- Give it all a good shake - making sure the lid is on securely!
- Store in a cool and dark place.
- Note: I do store this in the fridge when it is really hot.
- It is also great to drizzle over roasted vegetables or to add to potato salad.
What a blessing this dressing is to me! I had to restrict my diet from salt and sugar (as we all probably should) and this recipe is wonderful. I substituted one small packet of splenda for the sugar/honey, and that's it! Low sodium, sugar but great on taste, thanks FT.
Wow...this is fantastique...as noted in the name. A different twist on french dressing than I"m normally use to as the bottled kind are more sweet. I like this tart version. (pun intended). I suppose if you were so inclined to sweetened it a bit you could add more sugar. This will definitely be a repeat maker for me as I have a salad most nights.:-)
Made for RecipeTag in Kk's forum~
My DH loved this dressing and gave it a 4 star rating. I, on the other hand, found it too tart for my liking. I would probably make up enough just for him to use. Thanks for the posting!