French Dressing
Ingredients
Directions
Make the dressing
Add a teaspoonful of salt and a teaspoonful of paprika.
Add one tablespoonful of vinegar or lemon juice.
Add three tablespoonfuls of oil.
Mix in the order given, adding the oil slowly, stirring all the time.
Add a little tarragon vinegar.
Add one-fourth teaspoonful of dry mustard or made mustard.
Add a little onion juice.
Serve
Use for potato salad.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Vinegar
- Adds sharpness that brightens the flavour and balances the richness of the oil.
- Oil
- Provides fat that gives the dressing a smooth body and carries flavour.
The step that matters
Adding the oil slowly while stirring. Oil and vinegar separate unless the oil is dispersed in small droplets. Adding it gradually while stirring lets it emulsify into the acidic liquid, so the dressing stays blended rather than greasy and split.
“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.
You might also like
Chicken Salad623 recipes
Salad Dressing491 recipes
Tomato Salad179 recipes
Cold Slaw160 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.