French Dressing
Ingredients
Directions
Mix the oil, lemon juice, salt, and paprika in the order given.
Stir or shake thoroughly just before serving.
Use a half-pint glass jar with a screw top or a French dressing bottle for mixing.
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
- Provides the fat that carries flavour and gives the dressing its smooth body.
- Lemon juice
- Adds acidity that gives the dressing its sharp, bright taste.
- Paprika
- Adds mild, sweet-smoky flavour and a reddish colour.
The step that matters
Stir or shake thoroughly just before serving. Oil and lemon juice do not stay mixed. They separate quickly, so vigorous shaking just before serving temporarily blends them into an even emulsion.
“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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