Prep 10 mins
Cook 8 hrs
Red French Dressing is a tangier, spicier version of a traditional french dressing. This recipe is an adaptation from Helen Corbitt's Cookbook. It always gets RAVE reviews! Sweet, tangy, hint of spice, WOW! Helen categorized this Red French as a Southern thing, but she also categorized it as spicy with the 2 drops of Tabasco she called for. :)
- 2 teaspoons salt (or to taste)
- 1 teaspoon paprika
- 1⁄2 teaspoon coleman English mustard powder
- 1⁄8 teaspoon Worcestershire sauce
- 8 drops Tabasco sauce
- 2 teaspoons sugar
- 1⁄4 cup catsup
- 1⁄4 cup red wine vinegar
- 1 cup oil
- 1 clove garlic, minced
- Mix all in airtight container Refridgerate 4-8 hours before serving (8 is best).
- Can store in refridgerator for up to one week.
This was a really good dressing for my salad of iceberg, blue cheese and toasted pecans. I mixed it in a shaker jar and made sure the spices and vinegar were well shaken and dissolved before adding the oil. This was easy to make low carb by substituting Heinze Lo-Carb ketchup and Splenda. Really hit the spot for a sweet and spicy dressing. Thanks for posting
I have made this several times and love it! The only thing I do different is I add more tabasco (love the spicy-ness of it). Thanks for posting this!
A nice good and bit different French Dressing. It was good over a green salad.