French Dressing
This homemade French salad dressing is smooth, slightly spicy and sweet. An absolutely delicious recipe, as well as super easy to make. I never buy bottled french dressing.
This homemade French salad dressing is smooth, slightly spicy and sweet. An absolutely delicious recipe, as well as super easy to make. I never buy bottled french dressing.
- Carbohydrate 18.9495207439881 g
- Cholesterol 0 mg
- Fat 3.11885755333324 g
- Fiber 0.175755409562031 g
- Protein 0.224194199443982 g
- Saturated Fat 0.429502773833317 g
- Serving Size 1 1 Serving (34g)
- Sodium 65.931959874064 mg
- Sugar 18.7737653344261 g
- Trans Fat 0.101409917777778 g
- Calories 102 calories
Step-by-step
- In a 1- to 1 1/2-quart non-reactive saucepan, mix sugar and cornstarch.
- Stir in vinegar.
- Stir over high heat until mixture boils and thickens, about 2 minutes.
- Pour into a blender and add onion, garlic, ketchup, Worcestershire, and cayenne; blend on high until smooth.
- With blender still running, gradually pour in oil.
- Stir in celery seed.
- Add salt to taste.
- Let cool.
- Serve over fresh salad greens.
- If making ahead, cool, cover and chill in refrigerator for up to 1 week.
- Makes about 1 3/4 cups.
Sensory Profile and Emulsification
Bright orange-red and glossy, this condiment coats greens with a glossy cling while balancing sharp acidity against granulated sweetness. Heating the initial mixture of vinegar, sugar, and cornstarch creates a starch network that holds the oil in suspension, preventing immediate separation. Pour the olive oil in a thin, steady stream while the blender runs at high speed to force the fat droplets into a stable emulsion.Pairing and Accompaniments
Robust profiles like this call for sturdy salad greens that will not wilt under the weight of the dressing. Romaine lettuce, shredded iceberg, and peppery watercress provide the necessary structural crunch to stand up to the thick consistency. Thinly sliced radishes and crisp cucumbers complement the acidity without competing with the Worcestershire and cayenne undertones.Equipment and Adjustments
A one-quart non-reactive saucepan ensures the vinegar does not react with the metal during the initial boiling phase. Stainless steel or enameled cast iron work well if copper or aluminum are unavailable. Store the finished condiment in a sealed glass jar in the refrigerator for up to seven days.
