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This white French dressing belongs in every fridge! It’s delicious, creamy, and pairs perfectly with any salad. The recipe is super simple and ensures that you always have a fresh, homemade salad dressing on hand.
The Only White French Dressing Recipe You Need! Seriously, this recipe should be a staple in every household. It’s incredibly easy, and homemade dressing always tastes better than store-bought. You can make a batch once a week and have it ready to go in your fridge whenever you need it.
Not only is it tasty and creamy, but it also goes well with any salad. Whether you’re dressing green salad, pasta salad, or carrot salad, this versatile dressing is a perfect match to any kind of salad.
Why Make Your Own?
Homemade white French salad dressing has many benefits. You can tailor the ingredients to your taste and avoid artificial additives like flavor enhancers and thickeners often found in store-bought dressings. Plus, it’s fun to get creative in the kitchen and create your own version of this classic!
Ingredients
See recipe card for quantities.
- Onion, Garlic, Vegetable Broth: These form the base of the recipe, adding a depth of flavor.
- Sunflower Oil and Olive Oil: The combination is key. Using only olive oil would be too bitter. Opt for inexpensive sunflower oil, as it’s neutral in taste. Expensive oils often have a strong flavor that can be overpowering in this dressing.
- Vinegar: Apple cider vinegar, red wine vinegar, or white vinegar. If you prefer a milder taste, use white balsamic vinegar.
- Egg Yolk: This makes the dressing creamy and thick. If you prefer not to use raw egg, substitute with ¼ cup of soy milk (this only works with soy milk—do not use other milk alternatives).
- Mustard, Lemon Juice, Sugar, Salt, Pepper: For seasoning. I love to use dijon mustard, but any mustard will work.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Cook the Base: Simmer garlic, onion, and vegetable broth in a small pot for 10 minutes. The liquid should reduce by about half.
- Blend: Transfer to a blender jar and let cool for 5 minutes. Add egg yolk, mustard, lemon juice, and sugar, and blend until creamy. You can use an immersion blender or food processor.
- Mix: Add both oils, vinegar, salt, and pepper, and blend until the dressing turns white. Adjust seasoning, vinegar, or herbs as needed.
- Store: Pour the dressing into a clean jar and store it in the refrigerator. It will keep fresh for a week. If it thickens too much, thin with a splash of water.
Variations
- Add fresh or dried herbs such as parsley, chives, basil, thyme, or rosemary.
- Substitute olive oil with avocado oil.
- Use a neutral vegetable oil such as rapeseed or canola oil instead of sunflower oil.
- Add poppy seeds for extra texture.
- Spice it up with curry powder, paprika powder, or chipotle.
- Egg-free version: Use ¼ cup of soy milk instead of egg yolk, or try this recipe for a vegan white French dressing.
More Homemade Salad Dressings
- Strawberry Vinaigrette
- Ginger Miso Dressing
- Pumpkin Seed Oil Salad Dressing
- Caesar Dressing
- Honey Mustard Dressing
If you make this recipe, I’d love for you to give it a star rating ★ below.
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📖 Recipe
White French Dressing
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Ingredients
- 1 clove garlic minced
- 1 small onion or shallot minced
- ½ cup vegetable broth
- 1 egg yolk
- 1 tbsp mustard
- 1 tbsp lemon juice
- 1 tsp sugar
- 1 cup sunflower oil or canola oil
- ¼ cup olive oil
- ⅓ cup + 1 tbsp apple cider vinegar or vinegar of choice
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Simmer garlic, onion, and vegetable broth in a small pot for 10 minutes. Transfer to a blender jar and let cool for 5 minutes.
- Add egg yolk, mustard, lemon juice, and sugar, and blend until creamy. You can use an immersion blender or food processor.
- Add both oils, vinegar, salt, and pepper, and blend until the dressing turns white. Adjust seasoning, vinegar, or herbs as needed.
- Pour the dressing into a clean jar and store it in the refrigerator. → If it thickens too much, thin with a splash of water.
Notes
- Storage: The dressing will stay fresh in the refrigerator for a week!
- Vinegar: If you prefer a milder taste, use white balsamic vinegar.
- Oil: Opt for inexpensive sunflower oil, as it’s neutral in taste. Expensive oils often have a strong flavor that can be overpowering in this dressing.
- Egg-free version: Use ¼ cup of soy milk instead of egg yolk, or try this recipe for a vegan white French dressing.
I blended forever and it never turned white from light yellow. What did I do wrong?
Hi Robin, it can be that your blender isn’t as powerful as the one I used, or maybe the vinegar/mustard is slightly more colorful. Nothing to worry about, it should still taste delicious! 😉
Needed more sugar and to be thinned out a bit.