Pardon My French... Dressing with a Twist

Andy Anderson !


Okay… mad scientist, back in the test kitchen. This time with a twist on French dressing (with major apologies to the French).

This started with Mary's excellent wings recipe: Slow Baked Chicken Wings, which calls for French dressing. This had me thinking that I should put together my own French dressing.

So, you ready… Let's get into the kitchen.

pinch tips: How to Cream Butter & Sugar




24 Hr 10 Min


No-Cook or Other


1/2 c
2 large
tomatoes, blanched peeled, and seeded.
1/4 c
cider vinegar
1/2 c
sugar, granulated, table variety
1/4 small
onion, peeled, and chopped
1/4 tsp
sea salt, finely ground
1/4 tsp
black pepper, freshly ground
1/8 tsp
cayenne pepper
1/2 c
olive oil, extra virgin

Directions Step-By-Step

Chef's Note: If you don't want to use fresh tomatoes, get a 14 ounce (0.4 liter) can of tomatoes, petite diced, and drain them.
In the United States, I prefer Hunt's Petite Diced tomatoes.
Add all the ingredients, except the olive oil, and the onions, to the bowl of a food processor, fitted with an S-blade.
Chef's Tip: Watch the liquid content of the fresh or canned tomatoes, and make sure that most of the additional liquid is strained before adding them to the food processor.
Pulse until throughly combined.
Add the onion, and blend until the onion is totally blended into the mixture.
Chef's Note: Two of the twists in this recipe are that I'm using tomatoes instead of ketchup, and I'm using olive oil; as opposed to vegetable oil.
Chef's Note: You can't over blend this thing. Keep blending until the onion is liquified into the dressing.
Turn the food processor on high, and slowly drizzle the olive oil into the dressing. The key here is to add the olive oil slowly.
Place into a covered container and let rest in the refrigerator for 24 hours before using.
Chef's Note: This dressing is a bit more runny than the store-bought kind. I make my dressing so that I can spoon some into a bowl with the other ingredients (lettuce, etc), and then toss the dressing with the salad.

I don't like pouring a thick glop of dressing onto salads.
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy