A classic French dressing recipe.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.

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Nutrition Facts

103.9 calories; 0.2 g protein; 6.1 g carbohydrates; 0 mg cholesterol; 171.5 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2012
I used Splenda instead of sugar and cut back a little on the olive oil. I wanted a smooth dressing (no onion bits), so I put all ingredients except the oil into the blender, pulsed, and then streamed in the oil at the end with the blender running. The end result was a dressing with perfect consistency. You do need to let the flavors meld on this, so be sure to allow for some time in the fridge. When I tasted this out of the blender, the olive oil was dominating, but after a couple hours in the fridge, it all came together. This is a "tangy" french dressing with a lot of flavor and takes just minutes to make. Thumbs up on this one. Read More
(29)

Most helpful critical review

Rating: 2 stars
05/31/2019
I was expecting a Catalina type dressing and I thought this was nasty. Read More
52 Ratings
  • 5 star values: 39
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/09/2012
I used Splenda instead of sugar and cut back a little on the olive oil. I wanted a smooth dressing (no onion bits), so I put all ingredients except the oil into the blender, pulsed, and then streamed in the oil at the end with the blender running. The end result was a dressing with perfect consistency. You do need to let the flavors meld on this, so be sure to allow for some time in the fridge. When I tasted this out of the blender, the olive oil was dominating, but after a couple hours in the fridge, it all came together. This is a "tangy" french dressing with a lot of flavor and takes just minutes to make. Thumbs up on this one. Read More
(29)
Rating: 5 stars
12/24/2016
Listen, and heeeeeeeaar me, people. This is good stuff. Use real sugar and get over it. I'll admit that I only made this recipe so I could later make "authentic" Big Mac sauce but I have been licking this off the spoon for the last 30 minutes. I followed the recipe exactly and let it sit in the fridge like a good girl. Do it! My regards, former ranch dressing girl. Read More
(17)
Rating: 4 stars
06/19/2013
TO MAKE IT HEALTHIER I USED APPLE CIDER VINEGAR AND FRUCTOSE IN PLACE OF DISTILLED VINEGAR. ALSO USED CAYENNE PEPPER IN PLACE OF BLACK PEPPER. OTHERWISE IT WAS FABULOUS. AUTUMN SINCLAIRE....(AUTHOR OF MORE THAN JUST A PRETTY FACE COOKBOOK) Read More
(8)
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Rating: 4 stars
08/30/2015
Very good French dressing! Not too tart not too sweet. Still missing something though can't quite put my finger on it. Overall a very good recipe though! Read More
(6)
Rating: 5 stars
06/03/2014
quick and easy!! It is THEEEEEE BEST French dressing I have ever tasted!!! I cut the recipe in half ( there are just the two of us these days ) and I used my ninja blender to mix it all up. So Wynden keep your recipes coming! Read More
(5)
Rating: 5 stars
12/12/2014
Delicious right out of the blender. I used Splenda instead of sugar however I cut the amount listed in the recipe in half. The color is more pale than Ruby Red as shown in the photo. Used regular mustard and a dash of worchestershire sauce to give it some zing. Better than any homemade French dressing recipe I've tried. My local cafe makes their own however this is superior to theirs. Love the consistency of the dressing which adheres to the lettuce beautifully. Read More
(4)
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Rating: 5 stars
08/18/2012
This is some great dressing and is the basic recipe I'll use from now on to make French dressing. Being a big fan of vinegar (I like to sip different types of vinegars from a shot glass while working on line) I cut back a bit on the oil I use canola because I don't like the taste of olive oil. I increased the vinegar to substitute the amount of oil I cut back on. Also I halved the recipe because I like to make all my dressings and like them to be as fresh as possible. Read More
(4)
Rating: 5 stars
09/26/2012
Easy to make and very yummy! I made 1/2 batch for my friend (I didn't want to waste a bottle of the store-bought stuff) but I also enjoyed it. Why buy bottled when you can make your own and do it better1 Thanks for the recipe! Read More
(3)
Rating: 5 stars
03/09/2014
I loved it. I never knew that scratch dressing is the best. I however reduced the olive oil and substituted Dijon mustard for dry mustard as this what I had on hand. Read More
(1)
Rating: 2 stars
05/31/2019
I was expecting a Catalina type dressing and I thought this was nasty. Read More