Home

French Dressing

No green salad is complete without a good French dressing. The best dressings are made with the best quality oil - it is false economy to use cooking or vegetable oil when making dressings as they will be thin and watery. Add a pinch of sugar for dressing tomatoes or salads that contain tomatoes or cucumber.

ingredients

makes 1/3 pint (300 ml)
150 ml (1/4 pint) olive, corn or nut oil
3 tbsp red or white wine or tarragon vinegar
1 garlic clove, crushed with 1/2 tsp salt
Freshly ground black pepper
Pinch of sugar (see above)

method

1. Put the oil and vinegar in a bowl and beat with a fork until quite thick. Beat in the garlic and black pepper to taste.

2. Sprinkle with sugar, if using. If the dressing seems too oily, add more salt.

NOTE: if a larger quantity of dressing is required, it is often a good idea to make it in a jar with a screw-top lid; put all the ingredients in the jar, screw the lid on tightly and shake vigorously until thoroughly combined. The jar can then be stored in the refrigerator for up to 1 week. Shake well before use.

Vinaigrette dressing
Add 1 tbsp freshly chopped parsley, thyme or basil to French dressing.

What did you think?

39 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved