Prep 5 mins
Cook 10 mins
This dressing was served at a restaurant in Belfort, France, a century ago, while my MIL's aunt "Tatschie" was visiting an uncle who lived in Luzern, Switzerland. After convincing the chef that they were Americans and the recipe would not go to the competition, she brought it back, and it has become a family classic, essential for family gatherings. Color will vary from orange to creamy-white depending on use of whisk, mixer, or blender, but the sweet, tangy flavor remains the same. Also good on sliced turkey or roast beef. (Kate Cowick was a neighbor in Kansas City, MO, in the 1930's, who loved and published the recipe, not the actual traveller as originally reported here.)
- 1. Dissolve sugar in vinegar by stirring while heating slightly.
- 2. Add mustard, celery salt, paprika, and onion juice. (Mom often used a spice packet.). Onion juice is made by finely chopping a piece of fresh crisp onion and pressing it through a strainer with the back of a spoon.
- 3. Drizzle oil into warm mixture while whisking vigorously. (Mom generally used a blender.).
- 4. Lastly beat in the juice of one large lemon.
- 5. Store in a tightly sealed jar in the refrigerator.
Excellent dressing! We loved it over a bed of Mesculin Mix. It was simple to make with easy to find ingredients. Thanks for an awesome recipe :)
Made for ZWT 8 France
Easy, delicious, perfect! The dressing was served over a bed of butter lettuce, white cabbage, carrots, grape toms, celery plus leaves and cucumbers. Most of the veggies were from our CSA box so you know the salad was good and fresh! Not too sweet either. Reviewed for ZWT 8/France.
Very nicely flavored French Dressing!! I made 1/2 of the recipe and the only changes I made was to use onion powder for the juice, 2 stores by me didn't carry it, and I cut the sugar in 1/2. Even with cutting the sugar in half, it was still sweet and tangy but tasty for our preferences. Thanks so much for sharing the recipe. Made for ZWT 8.