Growing up, there was always a bottle of French dressing in the fridge. It was one of those dressings you always reached for, and, fortunately (or unfortunately), we never took a look at the ingredients.
You won’t find any chemicals, stabilizers, or corn syrup in our French Dressing Recipe; just natural ingredients you probably already have on hand. So forget the store-bought stuff and make a tangy, vibrant homemade French dressing that your whole family will love!
French dressing became an American staple in the mid-20th century, and despite the name, it’s not actually from France. It’s a product of American ingenuity, born from the desire for a creamy, sweet-tangy alternative to vinaigrette.
By the 1950s, it was in every diner and kitchen across the country, and it’s still as popular today as it was back then.
Making a good French dressing is about balance. You need the right blend of acidity, sweetness, and spices. If you use too much ketchup, it’s overwhelming. Too much vinegar, and it has too strong a bite.
My trick? Taste it as you go, and don’t be afraid to tweak it. You need to be happy with the taste; we’re not chasing perfection; we’re chasing flavor. And those flavors have to satisfy your palate.
If you enjoy making homemade dressings, try our Creamy Italian and Green Goddess Dressing Recipes.
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Ingredients
Gather the ingredients to prepare our French Dressing recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Recipe Variations
Spicy French: Add a pinch of cayenne or hot sauce for some kick.
Smoky French: Stir in a touch of smoked paprika or chipotle powder.
Creamy French: Blend in 1-2 tablespoons of mayo, sour cream, or Greek yogurt for extra body.
Honey French: Swap the sugar for honey and cut the ketchup slightly for balance.
How to Make French Dressing
Follow along with my simple step-by-step instructions to learn how to make French Dressing in your home kitchen.
Add the ketchup, granulated sugar, apple cider vinegar, chili powder, sweet paprika, Dijon mustard, onion powder, and salt to a large measuring cup or bowl.
Mix together using a whisk or an immersion blender.
Slowly pour the olive oil into the container with the mixture, then blend with an immersion blender or whisk as you add the oil.
Continue to blend until all the oil has been added.
Chef Tips
Use good-quality ketchup; it makes a big difference in flavor and texture.
Blend the dressing for 30-60 seconds to fully emulsify the oil and vinegar.
Chill before serving. It will thicken and deepen the flavor.
A splash of sherry vinegar or Champagne vinegar will elevate the tangy flavor.
Replace half the ketchup with tomato paste and honey for a more natural sweetness.
Whisk in smoked paprika or a touch of Dijon to add a flavorful touch to the dressing.
Our homemade French dressing is proof that the simplest recipes often deliver the biggest payoff. After one taste, you’ll never go back to bottled again.
The bright, fresh flavors will inspire you to make more salads, so keep a jar in the fridge and you’ll always have the perfect finishing touch.
Serving Suggestions
Serve over crisp iceberg lettuce, tomato wedges, cucumbers, and red onions. It’s an old-school salad that never fails.
Try it as a dip for shrimp cocktail, drizzled over grilled chicken, or as a spread on a turkey club wrap.
Add to a classic wedge salad with bacon and blue cheese, and taste the magic that happens when you combine the flavors.
Flavor Pairing Guide
This dressing really shines with crisp, mild greens like iceberg, butter lettuce, or romaine.
It also pairs beautifully with tangy cheeses (feta, blue, goat), grilled meats, and classic deli sandwiches.
For something unexpected, use it as a glaze for roasted vegetables or even as a sauce base for cold pasta salads.
Wine Pairing
Sauvignon Blanc or Pinot Grigio complements its tangy, sweet profile.
For something bolder, a dry rosé or lightly chilled Beaujolais balances the acidity and sweetness perfectly.
How to Store
Store refrigerated in a sealed jar or bottle for up to 7 days. Shake before using. If it separates in the fridge, give it a quick whisk or shake. I don’t recommend freezing dressings; they’ll separate when thawed and become an oily mess.
Recipe FAQs
It’s close, but not quite the same. Catalina is thinner, tangier, and often more tomato-forward. French dressing tends to be creamier and a little sweeter.
A neutral oil, like canola, soy, grapeseed, or light olive oil, will help keep the flavors balanced.
More Recipes You’ll Love!
Homemade French Dressing Recipe (Better than the Bottle)
Make our classic homemade French dressing from scratch today and surprise your family. It’s creamy, tangy, and sweet with fresh flavor that’s so much better than store-bought!
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Ingredients
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Instructions
Add the ketchup, granulated sugar, apple cider vinegar, chili powder, sweet paprika, Dijon mustard, onion powder, and salt to a large measuring cup or bowl.
Mix to combine using a whisk or an immersion blender.
Slowly pour the olive oil into the container with the mixture, then blend with an immersion blender or whisk as you add the oil.
Continue to blend until all the oil has been added.
Notes
Spicy French: Add a pinch of cayenne or hot sauce for some kick.
Smoky French: Stir in a touch of smoked paprika or chipotle powder.
Creamy French: Blend in 1-2 tablespoons of mayo, sour cream, or Greek yogurt for extra body.
Honey French: Swap the sugar for honey and cut the ketchup slightly for balance.
Chef Tips
Use good-quality ketchup; it makes a big difference in flavor and texture.
Blend the dressing for 30-60 seconds to fully emulsify the oil and vinegar.
Chill before serving. It will thicken and deepen the flavor.
A splash of sherry vinegar or Champagne vinegar will elevate the tangy flavor.
Replace half the ketchup with tomato paste and honey for a more natural sweetness.
Whisk in smoked paprika or a touch of Dijon to add a flavorful touch to the dressing.
Serving Suggestions
Serve over crisp iceberg lettuce, tomato wedges, cucumbers, and red onions. It’s an old-school salad that never fails.
Try it as a dip for shrimp cocktail, drizzled over grilled chicken, or as a spread on a turkey club wrap.
Add to a classic wedge salad with bacon and blue cheese, and taste the magic that happens when you combine the flavors.
Flavor Pairing Guide
This dressing really shines with crisp, mild greens like iceberg, butter lettuce, or romaine.
It also pairs beautifully with tangy cheeses (feta, blue, goat), grilled meats, and classic deli sandwiches.
For something unexpected, use it as a glaze for roasted vegetables or even as a sauce base for cold pasta salads.
Wine Pairing
Sauvignon Blanc or Pinot Grigio complements its tangy, sweet profile.
For something bolder, a dry rosé or lightly chilled Beaujolais balances the acidity and sweetness perfectly.
How to Store
Store refrigerated in a sealed jar or bottle for up to 7 days. Shake before using. If it separates in the fridge, give it a quick whisk or shake. I don’t recommend freezing dressings; they’ll separate when thawed and become an oily mess.
What oil works best?
A neutral oil, like canola, soy, grapeseed, or light olive oil, will help keep the flavors balanced.
Nutrition
Calories: 239kcalCarbohydrates: 19gProtein: 0.5gFat: 19gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 469mgPotassium: 97mgFiber: 0.4gSugar: 17gVitamin A: 402IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg
