Homemade French Dressing Recipe

This tangy homemade French Dressing recipe is WAY better than anything you can buy in a bottle, and it’s made with simple, common pantry ingredients! 

There are various reasons you might want to make your salad dressing from scratch including.

Today’s motivation? Taste.

The last time I bought French salad dressing at the store, it tasted awful. And what’s the point of that? If I am going to eat something highly processed and overly sugary, it ought to at least taste good.

Homemade french dressing in a clear dish with a clear bowl of lettuce in the background.

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Since it tasted awful, and I had a Dorito Taco Salad on the line, there was only one course of action.

Make my own.

I’m not going to claim my version of Homemade French Dressing is healthy or better for you, but at least I can say it tastes great.

Homemade french dressing being poured onto a Dorito taco salad in a clear bowl.

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 a minute or two with basic pantry ingredients you maybe/probably already have on hand.

If you are making this for a Dorito Taco Salad, you’ll probably only need half the recipe. But, it’ll keep for up to 4 days in the refrigerator so feel free to make the full recipe and use it elsewhere!

French dressing in a clear dressing dish.

Homemade French Dressing Recipe

This tangy homemade French Dressing recipe is WAY better than anything you can buy in a bottle, and it's made with simple, common pantry ingredients!
5 from 25 votes
Print Pin Rate
Course: Pantry
Cuisine: American
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 2 cups
Calories: 120kcal
Author: Meggan Hill

Ingredients

  • 1 cup sugar
  • 2/3 cup ketchup
  • 1/2 cup light olive oil
  • 1/2 cup white vinegar
  • 2 teaspoons Salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon paprika

Instructions

  • Combine all ingredients in a food processor or blender and blend until smooth. Store covered in the refrigerator for up to 4 days.

Video

Nutrition

Calories: 120kcal
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  1. Nancy Droessler

    Is the ingredient, Chili Powder, just that or is it Cayenne Pepper you are talking about?

    1. It’s chili powder as stated, not cayenne pepper. Sorry for the confusion. -Meggan

  2. Nancy Droessler

    Looking forward to making this with a little less sugar.
    Thank you for sharing.

  3. Donna

    I’m always looking for dressings recipes that are as good as you would get in a fine restaurant, and this one definitely fits the bill.
    I would not change a thing.
    Thanks so much.5 stars

  4. Annie

    I needed a red French for some copycat roast beef sandwiches I was making.

    I’ve never made French dressing before.

    I made about 1/2C and just winged the reduced ingredients – I substituted honey for the sugar but not at a 1-1 ratio. Also, I was out of celery seed.

    This dressing is amazingly good! I will definitely use this recipe as my French dressing from now on!5 stars

  5. AJ

    I had this on a taco salad and it is just like the restaurant! Great5 stars

  6. Ak Adair

    This is an awesome recipe and so easy! I substituted 1/4c of Splenda for 1cup of sugar and it turned out great!5 stars

  7. William

    Perfect as is!5 stars

  8. Daniel Elliott

    I love french dressing, and this recipe is fantastic!! I actually only like french, but my wife loves ranch after making this dressing for her she want to switch to french!!5 stars

  9. Brenda Job

    My Husband’s favorite dressing is French. This salad dressing is amazing and easy to make. I am thinking I will switch from Ranch and Blue Cheese to this.5 stars

  10. Mary Ann

    I used about half the sugar it called for and it was delicious!!!!5 stars

  11. Lisa

    I cook it down on the stove so the sugar melts…The dressing lasts me a month that way.5 stars

  12. April

    This is good but definitely wish I had added less sugar. Very good though.5 stars

  13. stephan

    Thanks!5 stars

  14. Debi

    Can you sub the sugar with stevia?

    1. meggan

      Hi Debi, I’m sure you could. I haven’t, but you could definitely try it and see what you think. Thanks! -Meggan

  15. Sir Harry

    This is the best home made French Dressing I have had! I changed the full carb, full calorie to a low carb, low calorie by substituting a no sugar ketchup and Splenda for the sugar…man is it great and I can eat it now!5 stars

  16. I’m thinking of trying this and hoping it’s close to what Ponderosa’s French dressing tasted like. I’m curious as to why you say that it’s only good for 4 days in the fridge. Nothing in the recipe is an ingredient that typically spoils quickly, even without refrigeration.

    1. meggan

      Hi Mary, I follow the CDC guidelines for refrigeration when I say how long something will last. It’s true, the dressing could quite feasibly last a week or more in the refrigerator, but the CDC says 4 days so that’s what I say. The other thing is, even if you have a bunch of shelf-stable ingredients like ketchup and sugar and vinegar, once you combine them, things change. There is no chemical preservative or stabilizer to keep mixed French dressing ingredients safe, and I just don’t know enough about chemistry to know what would happen. So that’s why I say 4 days. It’s probably longer, but I don’t know how much longer, and I just say what I learned in my food safety program in culinary school (which is what the CDC says). Sorry for the confusion that, I hope this is helpful. Thanks! -Meggan

  17. Tom

    I asked for a french dressing recipe with no tomato products. The one thst came up specifically said ketchup. Not scceptacle.

    1. meggan

      Sounds like your issue is with Google, not me. Sorry about that! -Meggan

  18. Shannon

    They make Katsup without sugar…but I used tomato paste and brown mustard. I also I subbed honey for the sugar, it is good.5 stars

  19. Susan

    Hey this is great! Definitely agree with another commenter about the sugar though. Ketchup is already almost all sugar anyway, so I’ll probably not add any extra sugar next time. Regardless, great recipe!5 stars

  20. Name

    Hey this is great! Definitely agree with another commenter about the sugar though. Ketchup is already almost all sugar anyway, so I’ll probably not add any extra sugar next time. Regardless, great recipe!5 stars

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