At our house, we rarely buy store-bought salad dressings. Homemade salad dressings are so simple to make from ingredients you probably already have in your kitchen – plus they taste so much better!
This French Dressing recipe is a perfect example of a homemade dressing that is better-tasting than anything you can buy off the shelf! I know – it doesn’t have that bright orange color you’re probably used to seeing in the bottled versions. That’s because this French dressing uses all-natural ingredients – and you still get that same wonderfully zesty flavor without added artificial colors.
This French dressing is great on salads, sandwiches or even tossed with shredded cabbage and carrots for a quick and zesty coleslaw!
Adapted from The Silver Palate Cookbook.Print
- 2 eggs, coddled (see our How to Coddle Eggs here)
- ½ cup red wine vinegar
- 1/3 cup granulated sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 cup canola or vegetable oil
- In the bowl of a food processor, combine all ingredients except the oil. Process for about 2 minutes, or until all of the sugar is dissolved.
- With the motor of the food processor running, slowly add the oil to the bowl in a steady stream. Once the oil is incorporated, turn off the food processor and taste – adjusting the seasonings to your taste if necessary.
- Transfer to a carafe and cover. Refrigerate for about an hour before serving.
- May be stored in the refrigerator for up to 10 days.
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