French Dressing Recipe

What is French Dressing

Unlike its more vinegar-forward cousin, Catalina dressing, this French dressing is rich and emulsified, making it perfect for coating leafy greens or drizzling over sandwiches and grilled veggies (you’ll usually find me tossing it with my favorite taco salad). It’s easy to customize, naturally gluten-free, and far more flavorful than anything from a bottle. Once you taste it, you may never go back to store-bought again.

Oh! Just in case you were wondering, French dressing has nothing to do with the French or France. It is 100% American-made.

The Ingredients

Feel free to jump to the recipe card for the full ingredient list and instructions.

This homemade French dressing is a bold and flavorful classic salad dressing that’s made with avocado oil (or light olive oil), ketchup, vinegar, and a touch of sugar, striking the perfect balance between sweet, tangy, and savory. A bit of Dijon mustard and paprika adds depth, while onion powder and black pepper round out the flavor, giving it that signature kick you remember from your favorite diner salads.

Flavor Tips

Want to make this French dressing a little sweeter, tangier, or spicier? Here are a few quick seasoning adjustments to help you customize the flavor to your liking.

• To make it sweeter: Add an extra ½ to 1 teaspoon of sugar or use honey/maple syrup.
• To make it tangier: Increase the vinegar by 1–2 teaspoons or add a splash of fresh lemon juice.
• To make it spicier: Add a pinch of cayenne pepper or a dash of hot sauce like Tabasco.
• For more savory flavor: Add ¼ teaspoon garlic powder or a few drops of Worcestershire sauce.
• To make it smoky: Use smoked paprika instead of regular paprika.

Emulsifying Tip

For a smooth, well-blended dressing, slowly drizzle the oil into the other ingredients while whisking vigorously. This helps create a stable emulsion that keeps the dressing from separating. For an extra-smooth texture, you can also use a blender or immersion blender.

But wait. What is an emulsion, anyway?

An emulsion is a mixture of two liquids that normally don’t combine—like oil and vinegar. In salad dressings, emulsions are created by whisking or blending oil with an acid (like vinegar or lemon juice) using an emulsifier such as Dijon mustard or egg yolk to help them stay mixed. Without an emulsifier, the liquids will eventually separate, but a well-made emulsion gives the dressing a creamy, cohesive texture that clings beautifully to salads like this easy house salad or wedge salad.