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.
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.
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)
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!
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!
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.
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.
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!
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.
I was expecting a Catalina type dressing and I thought this was nasty.
