Retro French Dressing

10
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"Classic French dressing, the way it used to be made before ketchup was dumped into everything. It's the way I learned to make it way back when. It is more like the older "orange" French dressings, but not too orange. The egg is optional but does help to stabilize the dressing. If you omit that, just shake up the dressing again just before you pour it. Use sugar if you don't like Splenda."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (33.7 g)
  • Calories 156.9
  • Total Fat - 17.1 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 16.4 mg
  • Sodium - 123.2 mg
  • Total Carbohydrate - 0.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.2 g
  • Protein - 0.6 g
  • Calcium - 3.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In the small bowl of your food processor, pulse the egg egg until frothy, then add vinegar, salt, paprika, Splenda, and mustard and pulse again; slowly pour oil through chute while processor is on, until it is emulsified.

Tips & Variations


No special items needed.

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