Friday, 22 May 2020

Foodie Friday – French Dressing

French Dressing means something different in the US to what we know here in New Zealand.  Our French Dressing is a Vinaigrette.  In the US the classic vinaigrette is kicked up by the addition of ketchup!  I'll have to give this a try.

A tart, spicy, old-fashioned version from “The Glendale Women’s Athletic Club Cookbook,” mid-1920s.
1 cup oil
1/2 cup vinegar
1/2 cup ketchup
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon sugar
* Combine oil, vinegar, ketchup, salt, chili powder, dash pepper, dash paprika, Worcestershire and sugar. Stir vigorously or shake in lidded container to mix.

And here is our version:


1 tsp
Dijon mustard
¼ tsp
0.12 tsp
Ground black pepper
2 Tbsp
Wine vinegar
Olive oil


  1. Place mustard, salt and freshly-ground black pepper into a bowl. Add wine vinegar, stirring until salt has dissolved.
  2. Add the olive oil, pouring in a thin and steady stream while whisking vigorously until amalgamated.
  3. Serve drizzled over salad greens or other salad combinations, such as tomatoes and rocket.

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