Simple Homemade French Dressing Recipe

I’m sharing my Homemade French Dressing, an easy, sweet vinaigrette that comes together in minutes and adds a trendy, flavorful twist to the classic house salad.

I love a dressing that shocks a boring salad into tasting like something worth talking about, so I messed around with ketchup and a splash of Dijon mustard until the balance felt right. This Simple Homemade French Dressing is my go to when I want a fast fix, and yeah it ranks as the Easiest Salad Dressing for busy weeknights.

As a Homemade French Dressing it hits that sweet tang so many American house salads crave, but with a little extra zip that keeps you guessing. It’s simple, silly good, and once you try it you might never reach for store bottles again.

Ingredients

• Ketchup adds sweetness and tomato umami, mostly carbs and a bit of vitamin C
• Vegetable oil brings smooth mouthfeel, mostly fats and calories, no protein or carbs
• White distilled vinegar gives sharp tang, almost calorie free, adds brightness and balances sweetness
• Granulated sugar makes it sweet, adds quick carbs and empty calories, not very nutritious
• Dijon or yellow mustard adds tang and spice, low cal, helps emulsify oil and ketchup
• Worcestershire sauce brings umami, a savory depth, salty, tiny protein from anchovies
• Onion and garlic powders give concentrated aroma, little nutrition, add savory, not fresh bite
• Salt and pepper boost flavor, paprika adds color and mild smoky sweetness

Ingredient Quantities

• 1/2 cup ketchup
• 1/2 cup vegetable oil or canola oil
• 1/4 cup white distilled vinegar (or apple cider vinegar)
• 2 tablespoons granulated sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon or yellow mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• pinch paprika

How to Make this

1. In a medium bowl or a quart jar combine 1/2 cup ketchup, 1/4 cup white distilled vinegar or apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon Worcestershire sauce and 1 teaspoon Dijon or yellow mustard.

2. Add the dry seasonings: 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch of paprika.

3. If the sugar feels gritty heat the vinegar and sugar together for 10 to 15 seconds in the microwave or warm gently on the stove until the sugar mostly dissolves, then add the ketchup and other wet ingredients.

4. While whisking constantly slowly stream in 1/2 cup vegetable or canola oil until the dressing thickens and emulsifies. If you prefer less fuss use the jar method: add the oil last, seal tight and shake hard for 30 to 60 seconds until smooth.

5. Taste and tweak: add a little more sugar if it’s too tart, a splash more vinegar if it’s too sweet, or a pinch more salt if it tastes flat. Don’t overdo it, small adjustments go a long way.

6. If the dressing is too thick thin it with 1 teaspoon of cold water at a time until you reach the consistency you like.

7. Let the dressing rest in the refrigerator for at least 30 minutes so the flavors mellow and marry. It gets better after sitting.

8. Give it a quick whisk or shake before using because it can separate a bit in the fridge.

9. Store in an airtight container or the same jar in the refrigerator for up to 1 week, maybe 10 days. Use on house salads, as a dip, or wherever you want that classic sweet tangy French dressing.

Equipment Needed

1. Medium mixing bowl or 1 quart jar with tight lid for whisking or shaking youll use either
2. Measuring cups and spoons (1/2 cup, 1/4 cup, tbsp, tsp)
3. Whisk or a sturdy fork for emulsifying the dressing
4. Microwave safe container or small saucepan to warm vinegar and sugar if needed
5. Liquid measuring cup or pourer for the oil
6. Rubber spatula or spoon to scrape the sides and mix
7. Airtight jar or container for storing in the fridge
8. Small spoon for tasting and quick seasoning tweaks

FAQ

Simple Homemade French Dressing Recipe Substitutions and Variations

• Ketchup — If you dont have ketchup mix 1/3 cup tomato paste + 2 tbsp water + 1 tbsp sugar + 1 tsp vinegar; or use 1/2 cup tomato sauce + 1 tsp sugar and a splash of vinegar; for a spicy twist use 1/2 cup salsa thinned with a little water.
• Vegetable or canola oil — Substitute equal amounts of light olive oil, avocado oil, or sunflower oil; if you only have extra virgin olive oil use a little less cause the flavor is stronger.
• White distilled vinegar — Swap 1:1 with apple cider vinegar, white wine or red wine vinegar, or fresh lemon juice (same volume) for a brighter taste.
• Granulated sugar — Use 3/4 the amount of honey or maple syrup (so 2 tbsp sugar = about 1 1/2 tbsp syrup), or use brown sugar 1:1, or a granular sweetener per its package ratio.

Pro Tips

1) Get stuff close to room temp and go slow with the oil. Mustard is your friend for keeping it together, so whisk or blend while you slowly add the oil. If it breaks, don’t panic — put a teaspoon of mustard or a spoonful of mayo in a clean bowl, then whisk the broken dressing in very slowly to bring it back.

2) If the sugar feels gritty, dissolve it first in a tiny bit of warm liquid instead of dumping dry crystals in. Also try swapping some sugar for honey or maple syrup for a rounder sweetness, and add a tiny splash of lemon or hot sauce if it tastes one-note.

3) For extra silky texture use an immersion blender or regular blender for 10-20 seconds, or push the dressing through a fine mesh strainer. Use a neutral oil if you want the tang to shine, olive oil will change the flavor.

4) Make small batches, they taste best after a few hours in the fridge and will keep about a week. It will thicken cold so thin with a teaspoon of water at a time when you need it. If you need it to last longer or stay extra stable add a tablespoon of mayo when you mix it.