French Dressing

	French Dressing North America
	Makes: Effort: Sched: DoAhead:	1-3/4 cup ** 10 min Yes		"French Dressing" is totally unrelated to anything French, it's strictly North American. This recipe is way better than bottled dressings, but see Comments.

1/3
2/3
1/2
1/2
1/2
1/2
1/2
1/2
1/2
2
1/4

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c
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Sugar
Ketchup
Oil (1)
Vinegar, white
Celery Seed
Chili Powder
Paprika
Mustard dried
Onion Powder
Salt
Pepper

Make - (10 min)

Grind Celery Seed in your spice grinder.
Combine All Items in a Mixie, Food Processor, or Blender, and run it smooth - or just whip it in the mixing bowl.
This Dip can be kept refrigerated in a sealed jar for a week.

NOTES:

Oil:
Pure Olive Oil is good, but Virgin is a bit fancy for this recipe. Since it won't be heated, most other Edible Oils can be used.
Creamy Style
For creamy style French Dressing, just whip in 2 to 3 Tablespoons of Mayonnaise.
Comments:
Visitors from France are really annoyed that this dressing is called "French". For the real thing see French Vinaigrette. This one is very tasty, but the recipe contains a lot of sugar. I've cut it well below any recipe I've seen on the Internet, some of which call for as much as 1 cup (Gaaaaa!), and it's still more than enough. It also includes a lot of Ketchup, which contains more sugar than Ice cream. That's why kids love it so much - it's tomato candy. I consider sugar an addictive toxin, as do many nutritionists, so I don't use this dressing much. Of course, you are free to do as you please, including adding more sugar.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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