French Dressing Recipe – Classic, Sweet-Tangy & Creamy
Steakhouse classic with ketchup, vinegar and paprika; blender-smooth, kid-friendly, refrigerator-friendly for weeks.Instructions: Tap the Map & Cook Along 👇
Classic French Dressing: Tangy, Creamy & Ready in 3 Minutes
This French dressing is a smooth, gently sweet-and-tangy crowd-pleaser that turns simple greens into a bistro-worthy salad. A quick emulsion of red wine vinegar, Dijon, a touch of paprika and tomato (paste or ketchup) delivers that signature rosy hue and velvety cling.
- Flavor profile: bright, lightly sweet, peppery, with a mild paprika warmth
- Base ratio: 1 part vinegar : 3 parts oil + 1 tsp Dijon (per 4 Tbsp total) for a stable emulsion
- Core ingredients: red wine vinegar, extra-virgin olive oil (or neutral oil for milder taste), Dijon mustard, tomato paste/ketchup, paprika, honey (or sugar), sea salt, black pepper
- Optional boosts: grated garlic or shallot, pinch of cayenne, splash of Worcestershire or lemon juice for extra zip
- Perfect pairings: crunchy iceberg or romaine, chopped salads, grilled chicken, shrimp, avocado, sweetcorn, beans, feta
- Meal-prep: shake in a jar; refrigerate 3–5 days. Let stand 10 minutes and shake again before serving.
Pro tip: Whisk vinegar + Dijon + salt first, then drizzle in oil slowly until glossy. Stir in tomato and paprika at the end to keep the color vivid and the texture silky.
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