Nov 29, 2016

Homemade Oil-free French Dressing

 

oil-free french dressing

Oo la la! This is the best damn French dressing I’ve ever tasted! It’s creamy, tangy, slightly sweet and has NO OIL! I say, YES. But wait… why is French dressing called “French” anyway? It didn’t originate in France at all.

Some time ago, any dressing that was akin to a vinaigrette was broadly called French, but the creamy, orangey dressing we call French is certainly NOT a vinaigrette. As far as I could find out, doing a little research, it’s just a name that an American food manufacturing company came up with for their concoction of a tomato-based dressing that contained vinegar. Yep, it was the Kraft Cheese Company that created its very first pourable dressing, which they called “French.” I would have loved to have been at the meeting when they decided on the name. Perhaps we will never know the thinking process. But leave it to Americans to add ketchup to something and say it’s new and improved! 🙂 … and then call it French! My apologies to any French culinary connoisseurs out there. You must cringe at this one.

So, yes, I did use ketchup in this recipe, only because I was out of tomato paste. But it worked wonderfully and I’m keeping it this way. It will remain on my salad dressing menu rotation as a staple. It’s very easy to put together and I think you will love it, too! 

Healthy trails,

Helyn-Signature

 

 

 

 

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Oil-free French Dressing

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 cups

A deliciously tangy version of a classic American dressing called French!

Ingredients

  • 1 cup chopped, cooked carrots
  • ¼ cup ketchup (see notes)
  • 1 TBS paprika
  • 1 TBS cashew butter (or almond butter)
  • 1 tsp worcestershire sauce (I found a good, organic brand called "The Wizard's")
  • 1 tsp tamari or other low-sodium soy sauce
  • 1 tsp lemon juice
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 3/4 cup water

Method

  1. Combine all ingredients in a high powdered blender and blend until smooth.

Notes

Make sure to use a good quality ketchup-- organic if possible and without high fructose corn syrup!

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2 responses to “Homemade Oil-free French Dressing”

  1. stephanie casper says:

    Another winner from a master! Can I just say also that I had to make 2x double batches of you “nacho dip” during the holidays with the grandkids and company! can’t wait to try this one!

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