TBT: French Dressing

According to my new/old cookbook, the source for this week's throw-back recipe, "there are three kinds of salad dressing which are the foundation for practically all others used: French dressing, mayonnaise dressing, and boiled dressing".

I mentioned a couple weeks ago when I made the 'Alligator Pear Salad' (click to see that post) that it called for French dressing which is nothing like what we call French today (which is a creamy ketchupy based dressing); here's what the cookbook has to say:

"French dressing, made from oil and acid, is the most widely used dressing. Vinegar is the acid generally used with the oil in vegetable and meat salads, while in fruit salads the juice of lemons, grapefruit, or oranges is used. The choice of oils to be used in dressing is an individual matter. Olive oil has the most distinct flavor. With cottonseed or corn oil the amount of condiments used may be slightly increased if desired. Serve French dressing with chicken, fish, meat, vegetable and fruit salads."

So way-back-when, French dressing is basically oil and vinegar dressing (or vinaigrette). The base recipe is below, the book lists lots of variations such as changing the vinegar to tarragon; omitting mustard, sugar and paprika; use 1/4 cup each of lemon or lime and orange juice in place of half the vinegar; add chopped mint; add 4 Tablespoons grated parmesan, among many other variations.

• 1 clove garlic (optional)
• 1 cup vinegar
• 2 teaspoons dry mustard
• 1 Tablespoon sugar
• 1 Tabelspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 2 cups salad oil

If using garlic, soak it in vinegar 1/2 hour before mixing the dressing. Mix dry ingredients together and place in a covered jar or bottle. Remove garlic from vinegar and add vinegar to dry ingredients. Pour in the oil slowly. Place in refrigerator until ready for use. Just before serving, shake vigorously for 2 minutes. Makes 3 cups dressing. (my notes: I omitted the garlic, used olive oil and white vinegar, and cut the recipe in half - good ol' basic vinaigrette.)

A couple other recipes are included as well as the variations given above:

Lemon French Dressing

• 1/2 cup lemon juice
• 1/2 cup salad oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 Tablespoons sugar or honey.

Combine ingredients, shake well. If a clear dressing is desired, omit paprika and substitute a dash of pepper.

Hawaii French Dressing (for use with mixed fruit salads)

• 1/4 cup pineapple juice
• 2 Tablespoons lemon juice
• 1/2 cup salad oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon paprika

Combine ingredients, chill. Shake before serving.