French Dressing
Ingredients
Directions
Add seasonings to the oil.
Beat in the vinegar or lemon juice a little at a time.
To make in larger quantities, place ingredients in a bottle and shake well.
Shake thoroughly before serving to recombine if the dressing separates.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oil
- Forms the body of the dressing and carries the seasonings and flavour.
- Vinegar or lemon juice
- Adds acidity that gives the dressing its sharp, bright taste.
The step that matters
Beat in the vinegar or lemon juice a little at a time. Adding the acid slowly while beating breaks the oil into tiny droplets, so the dressing emulsifies and stays smoother instead of splitting into layers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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