This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Skip store-bought salad dressing and blend up your own tangy homemade French Dressing recipe in just 2 minutes. This easy salad dressing is made with all pantry staple ingredients.
Thick and tangy with a sweetness and some spice, this is the French salad dressing of my dreams. It’s what I remember from the Greek restaurants growing up, and it’s exactly what I want on my Dorito Taco Salad today.
The best part is, it comes together in 2 minutes pantry table ingredients you likely already have stocked in your kitchen.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Granulated sugar: The 1 cup sugar in the dressing may sound like a lot, but it tastes just like the ones at Wisconsin supper clubs of my youth (they’d bring a small salad dressing caddy to your table with 4 different kinds of dressing: Ranch, Italian, Thousand Island, and French). If you don’t love sweet dressings, start with 2 tablespoons of sugar, taste, and increase if desired.
- Light olive oil: Light olive oil is milder than extra virgin which allows the other flavor-boosters to shine.
- Paprika: Use regular paprika (often simply labeled “Paprika” on the package) rather than hot or smoked paprika.
Instructions
- In a food processor or blender, add sugar, ketchup, olive oil, white vinegar, celery seed, chili powder, dried mustard, onion powder, paprika, and salt to taste (I like 2 teaspoons). Process until smooth and store covered in the refrigerator for up to 4 days.
Recipe tips and variations
- Yield: This French Dressing recipe makes 2 cups of dressing or 16 (2-tablespoon) servings. If you are making this for a Dorito Taco Salad, you’ll probably only need half the recipe.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. And I know what you’re thinking: “Everything in this ingredients list is shelf-stable! Why isn’t this dressing shelf-stable, or why can’t it last for a month?” Ingredients interact when they are combined, and without stabilizers and preservatives, it’s just as perishable as any other “leftover.”
- Make ahead: Feel free to make this homemade up to 3 days in advance. If the dressing begins to separate during this time, give it a shake before drizzling over your salad.
- Bonus salad pairings: In addition to taco salads, this homemade French Dressing tastes incredible tossed with or drizzled over my Easy Garden Salad, Wedge Salad, or Cobb Salad.
Delicious salad ideas
Salad Recipes
Dorito Taco Salad
Salad Recipes
Seven Layer Salad
Salad Recipes
Wedge Salad
Salad Recipes
Cobb Salad
Join Us
HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
French Dressing Recipe
Skip store-bought salad dressing and blend up your own tangy homemade French Dressing recipe in just 2 minutes. This easy salad dressing is made with all pantry staple ingredients.
Ingredients
- 1 cup granulated sugar (see note 1)
- 2/3 cup ketchup
- 1/2 cup light olive oil (see note 2)
- 1/2 cup white vinegar
- 1/2 teaspoon celery seed
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried mustard
- 1/2 teaspoon onion powder
- 1/8 teaspoon paprika (see note 3)
- Salt to taste
Instructions
- In a food processor or blender, add sugar, ketchup, olive oil, white vinegar, celery seed, chili powder, dried mustard, onion powder, paprika, and salt to taste (I like 2 teaspoons). Process until smooth and store covered in the refrigerator for up to 4 days.
Recipe Video
Notes
- Granulated sugar: The 1 c. sugar in the dressing may sound like a lot, but it tastes just like the ones at Wisconsin supper clubs of my youth (they’d bring a small salad dressing caddy to your table with 4 different kinds of dressing: Ranch, Italian, Thousand Island, and French). If you don’t love sweet dressings, start with 2 Tbsp. of sugar, taste, and increase if desired. Or, substitute a bottle of store-bought French dressing.
- Light olive oil: Light olive oil is milder than extra virgin which allows the other flavor-boosters to shine.
- Paprika: Use regular paprika (often simply labeled “Paprika” on the package) rather than hot or smoked paprika.
- Yield: This French Dressing recipe makes 2 c. of dressing or 16 (2-Tbsp.) servings. If you are making this for a Dorito Taco Salad, you’ll probably only need half the recipe.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. And I know what you’re thinking: “Everything in this ingredients list is shelf-stable! Why isn’t this dressing shelf-stable, or why can’t it last for a month?” Ingredients interact when they are combined, and without stabilizers and preservatives, it’s just as perishable as any other “leftover.”
- Make ahead: Feel free to make this homemade up to 3 days in advance. If the dressing begins to separate during this time, give it a shake before drizzling over your salad.
- Bonus salad pairings: In addition to taco salads, this homemade French Dressing tastes incredible tossed with or drizzled over my Easy Garden Salad, Wedge Salad, or Cobb Salad.
Nutrition
Serving: 2tbspCalories: 121kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 92mgPotassium: 35mgFiber: 1gSugar: 15gVitamin A: 78IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
The dressing is delicious. I used half the sugar called for, next time I will reduce it further . For vinegar I used one part balsamic vinegar tandoori three parts white wine vinegar. We like our food spicy so I added some red pepper flakes.
It works both as a salad dressing and as a spread for cheese burgers.
Interesting substitutes, Ichabod! Sounds delicious! Thank you for your comment! – Meggan
I can’t wait to try this! I thought I was the only one who preferred French dressing on my taco salads!
I hope you love it, Krista! – Meggan
Excellent recipe as is! I also have used tomato puree or sauce when we are out of ketchup. Thanks so much for the recipe!!
You’re so welcome, Pula! I’m so glad you loved it! Thank you for the tomato sauce/puree tip! – Meggan
Excellent even with meat and fish
I’m so glad you loved it, Luc! Take care! – Meggan
I added 2 Tablespoons of Apple cider vinegar to the whole recipe, 1 if doing half recipe. Brought the tang up a bit!
Thanks for the suggestion, Troy! – Meggan
Hi, again — Advice to all who all who are recipe-bound: in a recipe like this which is very good, you can ALWAYS, should always, add the acid/sweet ingredients bit by bit until your reach the right balance between the two. In other words, you are always free to adjust according to your taste, not be ruled strictly by the recipe. This dressing should not to too sweet or too acid but achieve a blissful harmony.. That is one thing that makes the dressing a great one! Thanks again, Meggan
Hi Ron, thank you so much for your comment! I love that it brought back some wonderful memories for you! And thank you also for your insight – you’re absolutely correct. Exploring flavors and finding balance is what makes cooking fun. Thank you again and take care! – Meggan
Hi, Meggan — really liked your recipe as it reminded me of the French Dressing my mother made for us
in the 50s and 60s. Another thing this dressing is superb on is fresh, ripe avocado. Simple and so tasty!
Thank you!
This dressing has a shelf life of more than 4 days.. with the ingredients listed. I am the Executive Chef of a restaurant in Manhattan that makes a cream French dressing, very similar to this one, and you can keep it for 2 weeks in an airtight container. The oil acts as a natural preservative since it is a fat.
Hi Chef Adam, thank you for your comment. I follow the USDA guidelines in which any leftovers would need to be consumed in 3-4 days. Thank you again! – Meggan
Spot on! With a severe soy allergy in the house, we have not had french dressing in a few years! It tastes the same! Thank you!
You’re so welcome, Cindy! Thank you! – Meggan
You don’t give the ingredients. What kind of a stupid web site is this?
Hi Jon, the ingredients are in the recipe box above the area you used to write this comment. It is also accessible by the “Jump to Recipe” button which is next to a button you may have used to leave a comment without scrolling through my post. Also, there is an image in the post that can help you identify what the ingredients may look like at the store so you can purchase them yourself. I hope this helps and you are able to make this dressing. Take care of yourself! – Meggan
Excellent recipe, and very easy to find the ingredients and instructions, for most anyway. Ms. Meghan was way more gracious in her response to your stupid, and not very well thought out comment than you deserved.