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
Feb 25, 2012

Grandma’s Soup. The One & Only.

As per request, here’s my—well, it’s really my grandmother’s—recipe for beef, vegetable, tomato, and vermicelli noodle soup. Quite a mouthful (pun intended). I never even try other recipes, simply because this one hits all the right spots. How could it not? I’ve made it ever since I was a little girl. Been using my slow-cooker to make the soup and it works like a charm. No intentions of changing that…