Homemade Red French Dressing
Equipment
- Immersion blender (or countertop blender)
- Medium mixing bowl
- Citrus juicer or reamer
- Liquid measuring cup
- Airtight glass jar or bottle for storage
- Fine grater or Microplane
Ingredients
- ½ cup ketchup 120ml
- 6 tablespoons granulated sugar 75g
- 1 tablespoon lemon juice juice of ½ lemon
- 3 tablespoons red wine vinegar enough to bring lemon juice to ¼ cup (60ml) total
- 1 tablespoon onion finely grated and packed, 15g
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon seasoned salt such as Lawry's
- ¼ cup neutral-flavoured oil 60ml; canola or vegetable
Instructions
- Finely grate the onion using a Microplane or fine grater into a medium mixing bowl.1 tablespoon onion
- Squeeze the juice of ½ lemon into a liquid measuring cup, then add red wine vinegar until the liquid reaches the ¼ cup (60ml) mark.1 tablespoon lemon juice, 3 tablespoons red wine vinegar
- Add the ketchup, sugar, paprika, black pepper, seasoned salt, and the lemon-vinegar mixture to the bowl with the onion. Blend with an immersion blender until smooth. With the blender running, slowly drizzle in the oil until the dressing is fully emulsified and creamy. Alternatively, combine everything in a countertop blender and blend until smooth. Taste and adjust sugar or vinegar to your preference.1/2 cup ketchup, 6 tablespoons granulated sugar, 1/2 teaspoon paprika, 1/4 teaspoon ground black pepper, 1/4 teaspoon seasoned salt, 1/4 cup neutral-flavoured oil
- Transfer the dressing to an airtight glass jar or squeeze bottle. Refrigerate for at least 30 minutes before serving to let the flavours meld. Shake well before each use.
Notes
Storage: Keep in an airtight jar or squeeze bottle in the refrigerator for up to 2 weeks. Shake or stir well before each use as the oil may separate.
Make-Ahead: This dressing actually improves after a few hours in the fridge as the flavours meld. Make it the morning before you need it for best results.
Substitutions: Swap the granulated sugar for honey or maple syrup (reduce to 3 tablespoons) for a less refined sweetener. Use apple cider vinegar in place of red wine vinegar for a mellower tang.
Pro Tip: For the smoothest, most emulsified dressing, add the oil last in a slow stream while the blender is running — this creates a stable emulsion that won't separate as quickly.
Scaling: Double makes about 2 cups, triple makes about 3 cups. The recipe scales perfectly with no adjustments needed.
Nutrition
Serving: 1servingCalories: 114kcalCarbohydrates: 13gProtein: 0.2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 209mgPotassium: 52mgFiber: 0.1gSugar: 12gVitamin A: 139IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
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