Nov 29, 2016
Homemade 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!