French Dressing

October 6, 2009

This french dressing is so quick and easy to make, you’ll never buy the commercial variety again.

French Dressing

This homemade French dressing is a staple in our house.

Today, I continue my crusade against commercial salad dressings. Today, my war is with the French! Well, not exactly. It’s with the French inspired dressings that grace the shelves of most fridges, and which I’m sure make any self-respecting French chef cringe!

By the time you drive up to the store and buy a bottle of shelf-stable dressing, you could have blended up this recipe, chopped the veggies for a salad, eaten it, and have moved onto dessert. Well, maybe I’m overstating my claim just a tad, but you get the drift.

Fresh is always best, and my motto with food is, “The longer the shelf life, the shorter mine.” Use high quality fresh extra-virgin olive oil, and you’ll taste the difference.

OK, I’ll get off my soap box, and eat my salad.

Other Salad Dressings

Vegan Ranch Dressing
Homemade Italian Dressing
Balsamic Vinaigrette
Green Goddess Dressing
Lemon Cashew Dressing

Let me know what you think of this homemade French dressing in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Fabulous French Dressing

This homemade french dressing is so quick and easy to make, you’ll never buy the commercial variety again.

Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 164.5 kcal
Author Tess Masters



  1. Throw all of the ingredients into a jar, secure the lid, and shake vigorously until emulsified and combined. 
  2. Chill in the fridge to allow the flavors to mesh. The dressing will keep for about 5 days. 

Recipe Notes

Yield: Makes about 3/4 cup.

Serving: 1 serving = 2 tablespoons. 


Comments 5

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