Recipe Categories
 Condiments & Sauces 
Back to Salad Dressings

 

      Lynn's 7 different French Dressing

 

1 c Water
1 c Red wine vinegar
1 ts Sugar
1/2 Lemon ; juice of
2 1/2 ts Salt
1 ts Ground black pepper
1 tb Worcestershire sauce
1 ts English mustard
1 Clove garlic; chopped
1 c Olive oil
3 c Vegetable; (salad) oil

Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1-1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart mason jar.

     French Dressing 2

1/2 ts Powdered mustard
1/4 ts Ground white pepper
1 ts Tomato paste
7 tb Salad oil
1/3 c Wine vinegar
2 ts Water
1/2 ts Finely chopped onion

Combine all ingredients in a jar and shake well or puree in a blender for smooth dressing.

 

     French Dressing 3

2 tb Wine vinegar
1/4 ts Salt
6 tb Olive oil
Fresh ground black pepper to taste

Place all the ingredients in a covered jar and shake well.
Or, combine the salt, vinegar and pepper, stir well to
dissolve the salt, then gradually beat in the oil.

 

French Dressing 4

1/2 c Salad Oil
2 tb Vinegar
2 tb Lemon Juice
2 ts Sugar
1/2 ts Salt
1/2 ts Dry Mustard
1/2 ts Paprika
1 ds Cayenne Pepper

Put all of the ingredients into a blender container and blend just until combined. Chill and shake the dressing just before serving

    French Dressing 5

1 c Ketchup
1 c Sugar
1 1/4 c Oil
1/3 c Onion, grated
1 c Vinegar, red wine
1 ts Salt
1 1/2 tb Paprika
1 ts Garlic salt

Put in blender and mix till thick

          French Dressing 6

1/2 c Oil
1/4 c Lemon juice
2 tb Sweetener
3 tb Tomato paste
3 tb Water
1 ts Salt
1/4 ts Onion powder

Blend all ingredients except oil & lemon juice till smooth.
Keeping the blender running, slowly pour in the oil. Stir in the lemon juice. Chill.

 

   French Dressing 7

1 c Salad Oil
1/3 c White Wine Vinegar
1 ts Sugar
1 ts Salt
1/2 ts Paprika
1 ds Pepper
1/2 md Garlic Clove
1/4 sm Onion
3 oz Blue Cheese

Put all of the ingredients, except the blue cheese,
 into a blender container and blend until the onion is
finely chopped. Crumble the blue cheese into the mixture and
blend until the cheese is chopped. Store in the refrigerator.
Shake the salad dressing mixture before serving over the salad

 

In the end, everything is a gag.

- Charlie Chaplin