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French Dressing I (P, TNT)
Source: My mother, but also based on a recipe in "Pleasure of your Processor," by Norene Gilletz
Yield: Approximately 2 cups

1/2 onion
2 to 3 cloves garlic
1 tsp. salt
1/4 tsp. dry mustard
1-1/2 cup oil (I use less)
1/2 cup vinegar (regular, wine, cider)
1/2 cup brown sugar
1 tbsp. paprika
1/2 tsp. Worcestershire Sauce (optional, click here for vegetarian Worcestershire sauce recipes)
2 tsp. soy sauce
Freshly ground pepper
Dash of hot pepper sauce (such as Tabasco)

In a food processor or blender, drop in cut onion and garlic cloves while machine is running; process until minced.

Add remaining ingredients and process until thick and creamy, about 30 seconds. Do not freeze. Keeps well in refrigerator.

Poster's Notes:
This French dressing is sweet and tangy. This is similar to my Mom's (Z'L) BBQ sauce. You might try shmearing it on meat or poultry, with less oil.

Posted by Chaviva Braun

Nutritional Info Per Serving: N/A