This post may contain affiliate links. For more information, please see our affiliate policy.
Skip store-bought salad dressing and blend up your own tangy homemade French Dressing recipe in just 2 minutes. This easy salad dressing is made with all pantry staple ingredients.
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 2 minutes pantry table ingredients you likely already have stocked in your kitchen.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Granulated sugar: The 1 cup sugar in the dressing may sound like a lot, but it tastes just like the ones at Wisconsin supper clubs of my youth (they’d bring a small salad dressing caddy to your table with 4 different kinds of dressing: Ranch, Italian, Thousand Island, and French). If you don’t love sweet dressings, start with 2 tablespoons of sugar, taste, and increase if desired. Or, substitute a bottle of store-bought French dressing.
- Light olive oil: Light olive oil is milder than extra virgin which allows the other flavor-boosters to shine.
- Paprika: Use regular paprika (often simply labeled “Paprika” on the package) rather than hot or smoked paprika.
Instructions
- In a food processor or blender, add sugar, ketchup, olive oil, white vinegar, celery seed, chili powder, dried mustard, onion powder, paprika, and salt to taste (I like 2 teaspoons). Process until smooth and store covered in the refrigerator for up to 4 days.
Recipe tips and variations
- Yield: This French Dressing recipe makes 2 cups of dressing or 16 (2-tablespoon) servings. If you are making this for a Dorito Taco Salad, you’ll probably only need half the recipe.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. And I know what you’re thinking: “Everything in this ingredients list is shelf-stable! Why isn’t this dressing shelf-stable, or why can’t it last for a month?” Ingredients interact when they are combined, and without stabilizers and preservatives, it’s just as perishable as any other “leftover.”
- Make ahead: Feel free to make this homemade up to 3 days in advance. If the dressing begins to separate during this time, give it a shake before drizzling over your salad.
- Bonus salad pairings: In addition to taco salads, this homemade French Dressing tastes incredible tossed with or drizzled over my Easy Garden Salad, Wedge Salad, or Cobb Salad.
Delicious salad ideas
Salad Recipes
Dorito Taco Salad
Salad Recipes
Seven Layer Salad
Salad Recipes
Wedge Salad
Salad Recipes
Cobb Salad
Join Us
HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
French Dressing Recipe
Skip store-bought salad dressing and blend up your own tangy homemade French Dressing recipe in just 2 minutes. This easy salad dressing is made with all pantry staple ingredients.
Ingredients
- 1 cup granulated sugar (see note 1)
- 2/3 cup ketchup
- 1/2 cup light olive oil (see note 2)
- 1/2 cup white vinegar
- 1/2 teaspoon celery seed
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried mustard
- 1/2 teaspoon onion powder
- 1/8 teaspoon paprika (see note 3)
- Salt to taste
Instructions
- In a food processor or blender, add sugar, ketchup, olive oil, white vinegar, celery seed, chili powder, dried mustard, onion powder, paprika, and salt to taste (I like 2 teaspoons). Process until smooth and store covered in the refrigerator for up to 4 days.
Recipe Video
Notes
- Granulated sugar: The 1 cup sugar in the dressing may sound like a lot, but it tastes just like the ones at Wisconsin supper clubs of my youth (they’d bring a small salad dressing caddy to your table with 4 different kinds of dressing: Ranch, Italian, Thousand Island, and French). If you don’t love sweet dressings, start with 2 tablespoons of sugar, taste, and increase if desired. Or, substitute a bottle of store-bought French dressing.
- Light olive oil: Light olive oil is milder than extra virgin which allows the other flavor-boosters to shine.
- Paprika: Use regular paprika (often simply labeled “Paprika” on the package) rather than hot or smoked paprika.
- Yield: This French Dressing recipe makes 2 cups of dressing or 16 (2-tablespoon) servings. If you are making this for a Dorito Taco Salad, you’ll probably only need half the recipe.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. And I know what you’re thinking: “Everything in this ingredients list is shelf-stable! Why isn’t this dressing shelf-stable, or why can’t it last for a month?” Ingredients interact when they are combined, and without stabilizers and preservatives, it’s just as perishable as any other “leftover.”
- Make ahead: Feel free to make this homemade up to 3 days in advance. If the dressing begins to separate during this time, give it a shake before drizzling over your salad.
- Bonus salad pairings: In addition to taco salads, this homemade French Dressing tastes incredible tossed with or drizzled over my Easy Garden Salad, Wedge Salad, or Cobb Salad.
Nutrition
Serving: 2tbspCalories: 121kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 92mgPotassium: 35mgFiber: 1gSugar: 15gVitamin A: 78IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Delicious, quick and easy to make.
Glad you liked it! Thanks for your comment! -Meggan
Great recipe! I ran out of dressing and made this for my husband, we will not be buying French in the store anymore. It is perfect
So happy you both enjoyed it, Candy! – Meggan
THANK YOU!!! Since they have taken French dressing off of the market I have missed salad. Herny’s was my favorite. This is perfect!!!! The first batch was Celery seed heavy, but I did add a heaping amount. Still delicious. When made with more accurate measurements it is perfect!
You’re so welcome, Cathie! I’m so happy you love it! (Fellow fan of celery seed, I get it! 😉) – Meggan
I searched for a good French Dressing recipe and threw out many batches. This one is perfect! I do cut the sugar way down – 1/3 cup, and I don’t add salt (there’s plenty in ketchup), but it’s awesome. Thank you.
You’re so welcome, Karen! I am so glad you loved it! – Meggan
This recipe is to die for!! I used to buy an HEB spicy french dressing but they discontinued it. I am so glad I came across your recipe. I added cayenne pepper to make it spicy. It tastes just like HEB’s recipe. Love it!
Hi Heather! Thanks for letting me know! I’m so happy you love it! -Meggan
I thought Russian dressing was nothing… This was it, from my childhood… I even thought it was ethereal…my friends.. I thought it was frecnh.. be carfull in the prep.. it needs a little more katsup… But thin…
Dar,
I haven’t tried the French dressing recipe yet…sound delicious!! Wondering though, can it be used as a marinade??
Hi Kelley, thank you so much for your question! Yes, it has acid, some fat, and flavor. It would work well as a marinade. Please write back when you make it! – Meggan
Very good, used brown sugar instead of white but otherwise followed the recipe. Only made half as I don’t need that much. This will definitely keep longer than four days, I make homemade dressing all the time. I read why you have that on there but not sure why you think it needs to be there, seems like overkill to worry about someone suing you because their French dressing recipe didn’t last as long as expected lol. Anyway, as I said I make a lot of homemade dressing and I really like this one, would recommend.
I love homemade French dressing among others! This one is delicious and I thought I was the only one who loved French dressing on taco salads!!
I’m so happy you love it, Laurie! So happy I’m not alone, too! Take care! – Meggan
We really enjoyed the flavor of this dressing. It’s very difficult to find this in the stores without horrible ingredients so this worked great for us.
I’m so glad you love it, Michelle! Take care! – Meggan
The dressing is delicious. I used half the sugar called for, next time I will reduce it further . For vinegar I used one part balsamic vinegar tandoori three parts white wine vinegar. We like our food spicy so I added some red pepper flakes.
It works both as a salad dressing and as a spread for cheese burgers.
Interesting substitutes, Ichabod! Sounds delicious! Thank you for your comment! – Meggan
I can’t wait to try this! I thought I was the only one who preferred French dressing on my taco salads!
I hope you love it, Krista! – Meggan
Excellent recipe as is! I also have used tomato puree or sauce when we are out of ketchup. Thanks so much for the recipe!!
You’re so welcome, Pula! I’m so glad you loved it! Thank you for the tomato sauce/puree tip! – Meggan
Excellent even with meat and fish
I’m so glad you loved it, Luc! Take care! – Meggan
I added 2 Tablespoons of Apple cider vinegar to the whole recipe, 1 if doing half recipe. Brought the tang up a bit!
Thanks for the suggestion, Troy! – Meggan
Hi, again — Advice to all who all who are recipe-bound: in a recipe like this which is very good, you can ALWAYS, should always, add the acid/sweet ingredients bit by bit until your reach the right balance between the two. In other words, you are always free to adjust according to your taste, not be ruled strictly by the recipe. This dressing should not to too sweet or too acid but achieve a blissful harmony.. That is one thing that makes the dressing a great one! Thanks again, Meggan
Hi Ron, thank you so much for your comment! I love that it brought back some wonderful memories for you! And thank you also for your insight – you’re absolutely correct. Exploring flavors and finding balance is what makes cooking fun. Thank you again and take care! – Meggan
Hi, Meggan — really liked your recipe as it reminded me of the French Dressing my mother made for us
in the 50s and 60s. Another thing this dressing is superb on is fresh, ripe avocado. Simple and so tasty!
Thank you!
This dressing has a shelf life of more than 4 days.. with the ingredients listed. I am the Executive Chef of a restaurant in Manhattan that makes a cream French dressing, very similar to this one, and you can keep it for 2 weeks in an airtight container. The oil acts as a natural preservative since it is a fat.
Hi Chef Adam, thank you for your comment. I follow the USDA guidelines in which any leftovers would need to be consumed in 3-4 days. Thank you again! – Meggan
Spot on! With a severe soy allergy in the house, we have not had french dressing in a few years! It tastes the same! Thank you!
You’re so welcome, Cindy! Thank you! – Meggan
You don’t give the ingredients. What kind of a stupid web site is this?
Hi Jon, the ingredients are in the recipe box above the area you used to write this comment. It is also accessible by the “Jump to Recipe” button which is next to a button you may have used to leave a comment without scrolling through my post. Also, there is an image in the post that can help you identify what the ingredients may look like at the store so you can purchase them yourself. I hope this helps and you are able to make this dressing. Take care of yourself! – Meggan
Excellent recipe, and very easy to find the ingredients and instructions, for most anyway. Ms. Meghan was way more gracious in her response to your stupid, and not very well thought out comment than you deserved.
Just delicious taste just like Western dressing be even better.
I can’t wait to try this recipe! Just wondering if anyone used Apple Cider Vinegar or White Wine Vinegar in place of white vinegar, especially when cutting the sugar?
Hi Lisa, I imagine it would be delicious! Another reader made it with rice vinegar and loved it. Hope this helps! – Meggan
I will never buy French dressing again! So easy to make and I don’t have to worry about mysterious ingredients.
I’m glad you loved it, Gina! Same here! – Meggan
I used half the sugar and it was PERFECT for taco salad! Excellent recipe, thank you!!!
Hi Tracy! Yum! That sounds delicious! Take care! – Meggan
Good recipe. I halved it and only used 1 tablespoon of sugar, which was plenty sweet.
Very tasty but use way less sugar. I used 1/4 c of brown sugar and it was plenty.
Great recipe! I was craving a certain restaurant’s Chef Salad that used French dressing but didn’t have any at home. The only change I made was to use Truvia instead of sugar, and I only used a couple of tablespoons. Didn’t have onion powder so used onion flakes, and once they hydrate for a bit, it will be perfect. Thanks!
The recipe says to use 1 cup of sugar but the note says to use 1/2 cup. What is the correct amount?
Hi T, thank you for pointing that out! It’s an error on my part. The correct amount is 1 cup granulated sugar, but you can always start with 2 tablespoons and add more incrementally to your taste. I hope you enjoy! – Meggan
Thanks! Made this today for our taco salad & it was excellent! Skipped adding any sugar since our ketchup seemed plenty sweet. Was rich, a little zippy, and perfect! Thanks for making covid era cooking that much easier!
Thanks Hanney, so glad you like it! – Meggan
Thank you so much, my grandmother, recently passed away from covid 19 and I had always loved her recipe. Unfortuenly she never wrote it down… I was craving because I am pregnant. My husband tried to make something like it and it was horrible. So I was looking online and describing it to Alexia and I found it!!!!!!!!!!!!! Thank you so much I will differently be using this for years to come!!!!!!!!!! THANK YOU!!!!!!
Thank you so much, my grandmother, recently passed away from covid 19 and I had always loved her recipe. Unfortuenly she never wrote it down… I was craving because I am pregnant. My husband tried to make something like it and it was horrible. So I was looking online and describing it to Alexia and I found it!!!!!!!!!!!!! Thank you so much I will differently be using this for years to come!!!!!!!!!! THANK YOU!!!!!!
Just made and it tastes AMAZING! I’m making cranberry chicken which calls for 1 cup French dressing and I didn’t have any, so TY! Can’t wait try taste it in the dish😁 My husband loved it too and he’s a hard sell🤣
Would you mind sharing your cranberry chicken recipe please?
Using ketchup isn’t “scratch”. Using tomatoes to.nake ketchup would be scratch.
Hi Cheryl, I guess so. 🤷♀️ -Meggan
Ms. MacNeil, regarding Meggan’s recipe “not being scratch” comment, you may not be aware that, for example, Caesar Cardini’s original Caesar Dressing recipe calls for Worcestershire sauce and prepared Dijon mustard (neither of which I’m inclined to prepare from scratch in order to accurately label the recipe “scratch.”) Likewise, many dressings are mayo based, though as a professional chef I often prepare my own mayo, I often used store bought. Ketchup is no different. -Chef Deb Roberts, Urban Farmhouse Cooking School
Where does it say this is “from scratch”? I see “homemade”. She also didn’t say you had to use store bought ketchup. Make your own! Heck, press your own olives to make the olive oil! Just make sure they come from your trees; using other’s olives is cheating.
Having said that, thanks for this recipe, Meggan! It was fantastic. And I’m gonna keep my ketchup choice a secret!
This is a great recipe! I decreased the chili powder and upped the paprika, but perfect tangy flavours! Thanks!
You can store this for ONLY 4 days.?
Hi Joyce, yes. The USDA recommends leftovers “can be kept in the refrigerator for 3 to 4 days”. We have the duty to follow the follow the food safety guidelines. I hope this helps! Sorry about that! – Meggan
Absolutely the best!
I’ve never tried to make French dressing before. I would definitely call this dressing ‘Western dressing’ because it definitely has that sweet profile. I did put in 2/3 cup of sugar, instead of one cup because of the comments. So simple and exactly what I wanted.
This recipe is so delicious! I used rice vinegar because of allergies and it is still by far the best French dressing I have ever had! I have been eating salad every day. Lol
Tasted better than any French dressing I’ve ever purchased in a store.
I made this last night (had to use celery salt) but followed the rest. It was a little on the sweet side for me but I loved that it was a pretty good French dressing. Thanks for this easy recipe!
First time making homemade French dressing. Made exactly as written, very good!
Is the ingredient, Chili Powder, just that or is it Cayenne Pepper you are talking about?
It’s chili powder as stated, not cayenne pepper. Sorry for the confusion. -Meggan
Looking forward to making this with a little less sugar.
Thank you for sharing.
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.
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!
I had this on a taco salad and it is just like the restaurant! Great
This is an awesome recipe and so easy! I substituted 1/4c of Splenda for 1cup of sugar and it turned out great!
Perfect as is!
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!!
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.
I used about half the sugar it called for and it was delicious!!!!
I cook it down on the stove so the sugar melts…The dressing lasts me a month that way.
This is good but definitely wish I had added less sugar. Very good though.
Thanks!
Can you sub the sugar with stevia?
Hi Debi, I’m sure you could. I haven’t, but you could definitely try it and see what you think. Thanks! -Meggan
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!
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.
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
I asked for a french dressing recipe with no tomato products. The one thst came up specifically said ketchup. Not scceptacle.
Sounds like your issue is with Google, not me. Sorry about that! -Meggan
They make Katsup without sugar…but I used tomato paste and brown mustard. I also I subbed honey for the sugar, it is good.
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!
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!
I am looking for a French dressing that has no vinegar or any tomato products due to a cancer diet that I am on which doesn’t allow those products. I’ve lived 3 years beyond what the doctors projected by avoiding these products. I’ll use lemon juice in the place of vinegsr, but what should I use to replace the tomato?
Hi Tom, I am happy you are beating the odds and it’s amazing to think it’s because you are avoiding vinegar and tomato juice. I bought the Plant Paradox book recently so I wonder if there’s some truth to that?? In any case, you could try using something like miso paste to replace the tomato, but it would obviously give it a completely different flavor. If you’d like, I could play around with some options and report back. My next recipe development day is Wednesday of this week (8/29). I am not sure it will be French dressing without the tomato, but I can see what I can come up with. What do you think?
Do you think you could use stevia to decrease sugar?
Hi Rhonda, yes I don’t see why not. I can try this in the next couple of weeks and post my results (I’m a Stevia consumer myself). Or in the meantime, just try adding it to taste instead of sugar and see what you think! Good luck and thanks for the question.
Hi Rhonda! I made the dressing with Stevia. I think 3 packets (3 grams) of Stevia is a fine substitute for the sugar. It has sweetness without tasting funny. You should try it yourself, you could even start with 2 packets and see what you think! I hope this is helpful. Good luck and thanks, let me know if you need anything else.
I wanted French dressing home made and this hit the spot. Maybe I could have used a bit less sugar, but it was exactly what I was looking for. Thank you!
Regarding “chili powder”–is this ground red pepper/cayenne or the spice blend typically refrred to has chili powder? Thank you.
Hi Christine! Chili powder is the spice blend. Otherwise I call it cayenne pepper, but it’s definitely confusing. Sorry for the confusion! Thanks for the question.
I’m still confused….are you using Chili Powder or Cayenne Pepper? PLEASE CLARIFY.
Hi Nancy, it’s chili powder! It says chili powder, I don’t think cayenne pepper is mentioned anywhere in the post. Sorry for the confusion. If I wanted you to use cayenne pepper, I would have said so. Thanks! -Meggan
LOL As a lawyer, I respect that answer.
I’m wondering why you can only keep it 4 days. Nothing in that recipe spoils.
Hi Anne, that’s just the general food safety/CDC guidelines for recipes. But you are right – none of this stuff would spoil on its own. Why would it spoil if combined? I just have to follow the guidelines established by the powers that be so I’m less likely to be sued.
Ok I love the idea of this, but are you sure you have the amount of sugar right? I made this and it’s basically just a sugar paste. It’s so horribly cloying. Maybe about a third of a cup of sugar would be better?
This is the way I make it, yes. Based on your feedback, though, I should probably have a suggested range for the sugar for people who don’t share my taste buds! I’m so sorry about that, Mike. I admit it is sweet, but to me that’s not a bad thing. I guess that’s how I grew up with it. I’m sorry again, I’ll make some notes so people don’t automatically use all the sugar.
You did add the oil and the vinegar, right? I’m sure you did. But it shouldn’t be a paste at all, so that’s the only reason I’m asking. Sorry again!
Yes I used regular extra virgin olive oil. Maybe paste was the wrong word but it is very thick for a dressing and between the cup of sugar and the corn syrup in the ketchup, it’s like half sugar. Anyway I was making it for a crock pot recipe so I just used it anyway. We’ll see how it is after 4 hours in the crock pot.
Extra virgin olive oil solidifies when refrigerated, light olive oil doesn’t. Maybe you should follow the recipe next time before you complain.
My mouth is watering!
What a great combination that includes all my favorites and all the fresh veggies in peak season. 5-stars Meggan!