Time 5m Number Of Ingredients 11 Steps:
Place ingredients in a jar and shake well until combined. Adjust salt and pepper to taste. Let rest for 5 minutes before using, or keep up to 2 weeks. Small Batch: Use to dress 4 handfuls of leafy greens.
Time 15m Yield about 3-1/3 cups. Number Of Ingredients 8 Steps:
In a blender or food processor, blend all ingredients until smooth. Store in the refrigerator.
Time 5m Yield 3 1/2 cups (approx) Number Of Ingredients 10 Steps:
In a large food processor blend all ingredients together until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing. Do not attempt to make this in a small 4-cup blender or you will have the dressing all over your counter! Mix in the mayonnaise (if using) for a creamy-style French dressing. Place in the fridge for a couple of hours before serving.
Time 4m Yield 2 1/2 cups Number Of Ingredients 11 Steps:
In a blender, place the mayonnaise, ketchup, vinegar, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Let chill in fridge for about an hour before serving to let onion flavor mellow. Serve over salad. Refrigerate leftover dressing.
Yield Makes 3/4 cup Number Of Ingredients 7 Steps:
In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire; season with salt. Whisking constantly, add oil in a steady stream until incorporated.
Number Of Ingredients 7 Steps:
Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste. Store jar in refrigerator if making ahead and shake well before using. Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.
Time 10m Yield 4 cups. Number Of Ingredients 9 Steps:
Place the first 8 ingredients in a jar with a tight-fitting lid; add salt, if desired. Shake well. Refrigerate leftovers.
Time 10m Yield 26 Number Of Ingredients 8 Steps:
Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator.
Time 5m Yield Serves 2-3 Number Of Ingredients 4 Steps:
Whisk the Dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of sugar, and salt and pepper together in a small bowl, or shake together in a jam jar.
Yield Serves 4 Number Of Ingredients 4 Steps:
In a small bowl mix the vinegar and salt and let stand a few minutes. Add the pepper and slowly whisk in the oil. Taste for acid and salt and add more if too bland. Stir to blend before using, or store in a jar with a tight lid and shake well before using. Mustardy French Dressing. Add 1 to 1 1/2 teaspoons Dijon mustard. Blend well. Include onion and garlic, if desired. Onion or Garlic French Dressing. Add 1 to 2 tablespoons minced onion, scallions, or shallots or 1/2-1 teaspoon minced garlic. French Dressing with Fresh Herbs. Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon. Curried French Dressing. Add 1 teaspoon curry powder and blend well. Cream French Dressing. Add 3 tablespoons heavy cream or sour cream and blend well. Fruit Salad French Dressing. Use lemon juice instead of vinegar and add 1/3 cup honey. Blend well. Blue Cheese Dressing. Add 3 tablespoons crumbled blue cheese. Blend well. Cumberland Dressing. Add 1 tablespoon heavy cream, 1 tablespoon currant jelly, and 1/4 teaspoon grated lemon rind. Mix until well blended. Chiffonade Dressing. Add 1 tablespoon minced parsley, 2 tablespoons minced red pepper, 1 tablespoon minced onion, and 2 hard-boiled eggs, chopped fine. Blend all ingredients well.
More about “french salad dressing recipes”
Yield Makes about 1/2 cup Number Of Ingredients 6 Steps:
In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
