French Dressing

Description

What Americans call "French dressing" is actually a uniquely creamy, pinkish-orange salad dressing born in California in the 1930s — rich tomato-based sweetness balanced by tangy vinegar, sharp paprika color, and whole egg yolk for luxurious body. It's the kind of dressing that makes iceberg lettuce taste gourmet and turns a simple garden salad into something indulgent.

Ingredients

• 1/2 cup vegetable oil (or light olive oil)
• 4 tbsp ketchup
• 1 tbsp paprika (sweet or smoked — this is what gives it color, not the ketchup alone)
• 6 tbsp red wine vinegar
• 2 tsp lemon juice
• 2 tsp sugar (or to taste)
• 1/2 cup mayonnaise (full fat for best texture)
• 1/4 cup milk or buttermilk, to thin if desired
• 1 egg yolk (pasteurized or raw — see notes)
• Fine sea salt and freshly ground white pepper to taste

Instructions

1. Combine base flavors: In a medium bowl or large jar with a tight lid, whisk together the ketchup, paprika, red wine vinegar, lemon juice, and sugar until no granules of sugar remain. Paprika should dissolve into a smooth pink-red mixture.
2. Emulsify: Whisk in the egg yolk thoroughly until it's fully incorporated and glossy. If you're concerned about raw eggs, see notes below for a cooked version using tempered yolks.
3. Slowly add oil: With one hand whisking vigorously (or put everything in a jar and shake), slowly drizzle in the vegetable oil a thin stream at first, gradually increasing speed as the dressing thickens and emulsifies into something lusciously creamy. You should see it turn from thin to rich within about 30 seconds.
4. Fold in mayo: Stir in mayonnaise. At this point it will be quite thick. Adjust consistency with milk or buttermilk — add a tablespoon at a time until it's pourable but still coats the back of a spoon nicely. A classic French dressing should be velvety, not runny like a vinaigrette.
5. Season: Taste and season with salt and white pepper (black pepper leaves visible specks in this pink dressing). Adjust sweetness or acidity: extra sugar if you want it richer, more vinegar/lemon if too heavy.

Notes

• Food safety: Use pasteurized eggs if buying raw egg yolk for serving others (elderly, children, pregnant guests). Alternatively, temper the yolk by slowly whisking hot dressing into it rather than using raw.
• Homemade vs store-bought: Store-bought French dressing can go bad and lose thickness over time; homemade lasts 5–7 days in an airtight jar in the fridge. Shake or re-whisk before each use — separation is normal and actually means there are no preservatives.
• Best with: Classic iceberg wedge salads (think Cobb salad), grilled chicken sandwiches, Caesar salads as a side option, or drizzled on top of coleslaw or potato salad for extra creaminess.
• Want it more "authentic French?" That would be oil-and-vinegar based without mayo. What most Americans call French dressing is a distinctly American creation — and delicious in its own right.