Real French Dressing (not Catalina)
"If you've come here looking for the sweet orangey stuff, click the Back button. This is authentic salad dressing as the French would have. Dancer and another poster have similar recipes, but mine is a variation and a damned good one if you ask me. WELL worth a try since it is so simple and I am sure you'll make it many times if you give it a try. The recipe may be doubled or tripled. Very salty and tangy."
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
3/4 cup
ingredients
- 1⁄2 teaspoon white pepper (must be white)
- 2 teaspoons sea salt
- 1 pinch cayenne pepper
- paprika, if desired
- 1⁄2 cup vegetable oil
- 1⁄4 cup apple cider vinegar
directions
- Combine all ingredients.
- Shake before dressing your salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Taste just like it should. Salty Oil. Fixed it and turned it into Italian by adding garlic, some sugar, basil, onion, etc...
-
Good and tart. I made this while my dad was here a couple of days ago. He is diabetic and wanted to make a dressing without sugar. I made as directed except did cut the salt to one tsp, for my dad. Enjoyed the simplicity and freshness of this dressing over a mixture of lettuces, spinach and feta cheese. Thanks for posting DeSouter. -
I was one of those looking for a tangy orangey recipe but this looked interesting. It was way to salty for my taste so I added 1/2 teaspoon garlic granuales, 1 teaspoon chopped onion, and 3/4 teaspoon Italian seasoning and made an exellent Italian dressing out of this. Next time I will reduce the oil, personal preference. -
Excellent! I was very pleased with the dressing on my salad today. I used kosher salt b/c I did not have sea salt and reduced the amount from 2t to 1t b/c I'm trying to reduce sodium (dr's orders) but not ready to give it up completely. Also used both a pinch of cayenne and paprika. I thought the white pepper was a great addition. I liked the proportion of oil to vinegar and may experiment with this recipe to see what I can come up with in an effort to vary salad dressing flavors. However, this recipe will be my stand-by from now on! Thanks! -
This is more what I think of as an Italian style dressing. When I think of French dressing, I think of the creamy orange stuff. Still good, though.
see 3 more reviews
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
<br>
<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
<br>
<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
<br>
<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
