French Dressing
Yield: 1 3/4 cups
Cook Time: None
Tips: Light oils such as vegetable oil or canola oil will produce the best results. If you prefer to use olive oil, be sure to bring dressing to room temperature after refrigerating so oil can liquefy. Shake dressing in a jar with a tight lid or whisk or stir before each use.
Suggestion: Delicious tossed with leafy green salads or as a dressing for pasta salads. May also be used as a basting sauce for chicken before grilling or broiling.
Ingredients
- 1 cup vegetable, canola or other light oil
- 1/4 cup white wine vinegar
- 3 tablespoons water
- 2 1/2 teaspoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons Worcestershire sauce
- 1 1/4 teaspoons paprika
- 1 teaspoon grated fresh onion
Directions
Combine all ingredients in a mixing bowl and whisk until fully blended. Alternatively, place all ingredients in a jar with a tight lid and shake until fully blended. Chill in refrigerator until ready to use.
(Note: If using olive oil with t his recipe, allow dressing to sit at room temperature until oil liquifies before using.)