The fresh chopped onion adds great texture and depth of flavour.Tad Seaborn for The Globe and Mail
French dressing may remind you of diners and cafeterias but this homemade version is versatile and delicious with its sweet, tangy notes and a hint of zippy spice. The fresh chopped onion adds great texture and depth of flavour. This dressing is based on my mom's version, which is a hit any time she makes it. You can serve with a plain green salad, a spinach salad with almonds and strawberries or even use as a side for a grilled platter – it's especially nice for serving with pork tenderloin, chicken or grilled eggplant.
Ingredients
1/2 cup vegetable oil
1/4 cup ketchup
2 tablespoons red-wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 cup sugar
1/2 teaspoon Dijon mustard
1 teaspoon paprika
3/4 teaspoon salt
Pinch of cayenne pepper
1/3 cup finely chopped onion
Method
In a small bowl whisk together 1/2 cup vegetable oil, 1/4 cup ketchup, 2 tablespoons red-wine vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 cup sugar, 1/2 teaspoon Dijon mustard, 1 teaspoon paprika, 3/4 teaspoon salt and a pinch of cayenne pepper.
Once combined, add 1/3 cup finely chopped onion. If possible, allow to sit for 30 minutes to let the onion flavour meld in. If making in advance just store in the fridge. Makes 1-1/2 cups.
If you prefer a thinner dressing, use 3/4 cup vegetable oil instead of 1/2 cup. But the 1/2 cup is best if using as a dipping sauce (you can always add the extra 1/4 cup at the end if unsure).
Sue Riedl