Grandma's French Dressing

    (18)
    1 hour 5 mins

    My granny used to make this recipe all the time, she passed it on to my mum, and now it's my turn to make it!


    17 people made this

    Ingredients
    Serves: 8 

    • 3/4 cup (190ml) vegetable oil
    • 1/2 teaspoon Worcestershire sauce
    • 1 clove garlic, halved
    • 1 teaspoon salt
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground dry mustard
    • 1/8 teaspoon ground black pepper
    • 1/4 teaspoon dried thyme
    • 1/8 teaspoon dried tarragon
    • 1/4 cup (60ml) white wine vinegar

    Directions
    Prep:5min  ›  Extra time:1hr chilling  ›  Ready in:1hr5min 

    1. In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.
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    Reviews and ratings
    Global ratings:
    (18)

    Reviews in English (16)

    by
    31

    Finally, a true French dressing. I use a quality red wine vinegar at times for a different flavor and olive oil(extra virgin)instead of vegetable oil. I wish I knew why Americans seem to insist to add sugar or ketchup to everything,even salad dressings. A nice addition would be some chopped chives and green onions. And in case anyone was wondering why dry mustard instead of prepared mustard: in addition to adding flavor it helps keep the oil and vinegar from separating.  -  26 Aug 2004  (Review from Allrecipes US | Canada)

    by
    17

    I really enjoyed this dressing on my spinach salad at lunch today. I'm a big fan of vinegar & oil type dressings, (especially if they don't have alot of sugar) and this was great. I didn't have any tarragon, so I'm not sure if the effect was any different, but I did add a little cayenne for a kick, YUM! Thanks Stephanie, I will make this again!  -  03 Mar 2003  (Review from Allrecipes US | Canada)

    by
    11

    This is a very interesting and excellent dressing. The tarragon is what sets it off. My wife and I thoroughly enjoyed it. A definite keeper!  -  01 Sep 2001  (Review from Allrecipes US | Canada)

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