Aug 9, 2013

Creamy French Dressing

Creamy French Dressing

I ran out of French dressing. Do you feel the pain in that sentence? Oh, c’mon, I know you do! Or maybe, just maybe, it doesn’t seem like a big deal to you (depending on where you live), but for me, in the Netherlands, that’s a problem.

Apparently the Dutch don’t do French dressing. Well, we also don’t do French fries either because we call them patat and there’s nothing French about that. As far as I know there’s nothing French about French fries anyway. But I digress…

Finding this particular dressing, my favourite summer salad dressing, is a bit of a hassle. So far I only found it at one store and it’s crazy expensive. I whipped up a dressing that turned out so good that my guys now prefer it over the store-bought French dressing. Probably because it doesn’t have minced onions in it—something my son really dislikes.

You can make a monster batch, store it in a squeeze bottle in your fridge and use to your heart’s content. This is one of those really versatile dressings that everyone seems to like and that goes with anything; salads, coleslaw and sandwiches.

 

Ingredients:

1/2 cup mayonnaise (I only use Hellmann’s)
1 1/2 tbsp white vinegar
2 1/2 tbsp ketchup
1 tsp yellow mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp worcestershiresauce
1 1/2 tbsp sugar
1/4 tsp salt
few drops hot sauce

 

Directions:

I went easy on myself here photography-wise. Directions are pretty straightforward: combine and stir until the sugar has dissolved.

Creamy French Dressing

Then you pour it into a pretty, bright green bowl and you eat it!
Creamy French Dressing

 
Serving Tip:

Makes a great dressing for my Summer Salad!

 

Creamy French Dressing
Ingredients
    1/2 cup mayonnaise (I only use Hellmann’s)
    1 1/2 tbsp white vinegar
    2 1/2 tbsp ketchup
    1 tsp yellow mustard
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/8 tsp worcestershiresauce
    1 1/2 tbsp sugar
    1/4 tsp salt
    few drops hot sauce

Directions
    Combine all ingredients and stir until the sugar has dissolved. Store in the fridge.

Meal type: Sauces, Dressings
Servings: 1
Copyright: © kayotickitchen.com

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    9 Comments »

    1. 1

      Looks great! Think I will try it on a wedge salad.

      Rebecca on Aug 9, 2013 @ 4:51 pm Reply
      1. Those are the best!

        Kay on Aug 9, 2013 @ 5:53 pm Reply
    2. 2

      This looks so good.  I’m trying it tonight on our dinner salad!  Yum!

      Sharon on Aug 9, 2013 @ 7:20 pm Reply
    3. 3

      Interestingly enough, this is very close to what is called “fry sauce” in Utah.  It’s used to dip french fries in.  I think I’d love this on salad!

      Kalyn on Aug 11, 2013 @ 2:36 am Reply
    4. 4

      Delicious! So do you think it would work with a summer salad that has pasta in it?

      Laura on Aug 12, 2013 @ 2:40 am Reply
      1. That’s what I use it for most; a summer dinner salad with lots of vegetables, lettuce, grilled chicken and leftover pasta.

        Kay on Aug 12, 2013 @ 10:17 am Reply
    5. 5

      Delicious. And to come back to those French fries. Indeed there is nothing French about them. The name is derived from the first world war, when Walloon soldiers offered the English soldiers fries. They thought they were dealing with French colleagues and they called it French fries.
       

      Silke on Aug 12, 2013 @ 9:22 am Reply
    6. 6

      Here in Texas that is called Thousand Island dressing without the onions. French dressing here is a sweet tomato based dressing (that my son LOVES with bacon). I was born in Louisiana & this recipe is very close to the dip I make to dip seafood & mix in with a pasta salad or slaw. Small world!

      Leigh on Aug 18, 2013 @ 6:11 pm Reply
      1. This is the Dutch version of the thousand island dressing!

        http://www.kayotic.nl/blog/thousand-island-dressing

        Kay on Aug 18, 2013 @ 6:25 pm Reply

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