French Dressing
Ingredients
Directions
Make the dressing
Use ¼–½ teaspoon salt, 3 tablespoons oil, and 1 tablespoon lemon juice.
Mix salt and oil well.
If flavorings are used, mix them with the salt and oil before adding the lemon juice.
Add lemon juice slowly, stirring.
Add a bit of ice while stirring if desired; otherwise, no ice is needed.
Serve
Pour over salad and serve immediately.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
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
- Oil
- Forms the body of the dressing and carries the flavor of the other ingredients.
- Lemon juice
- Adds acidity that gives the dressing its tangy, bright taste.
The step that matters
Add lemon juice slowly, stirring. Oil and acid do not blend on their own. Adding the lemon juice slowly while stirring breaks it into small droplets, so the dressing forms a more stable emulsion and does not separate quickly.
“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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