Creamy French Dressing Recipe

The intoxicating appeal of this tangy, sweet dressing should not be underestimated.

Close up view of creamy French dressing drizzling on a plate of lettuce.

Serious Eats / Joshua Bousel

Why It Works

  • The sweet-sour balance of ketchup is accentuated with the addition of red wine vinegar and sugar.
  • Mayonnaise tempers and smooths out the dressing with a hint of creaminess.
  • Puréed onion, garlic powder, and Worcestershire add savory depth and piquancy.

I added some mayonnaise to this dressing to get a creamier result. If you wish to make a traditional version, omit the mayonnaise.

August 2012

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 24 servings
Makes: 3 cups

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Ingredients

  • 2/3 cup ketchup

  • 1/2 cup finely chopped onion

  • 1/2 cup mayonnaise

  • 1/3 cup red wine vinegar

  • 1/3 cup white sugar

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1/2 cup vegetable oil

Directions

  1. Place ketchup, onion, mayonnaise, vinegar, sugar, Worcestershire sauce, paprika, garlic powder, and salt in the jar of a blender. Purée until onion is completely chopped.

    Creamy French dressing in a blender.
  2. With the motor running, slowly pour in vegetable oil. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.

    Slowly drizzling oil into a blender containing creamy French dressing.

Special Equipment

Blender

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Nutrition Facts (per serving)
92 Calories
8g Fat
5g Carbs
0g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 92
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 119mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 0g
Vitamin C 1mg 3%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)