Do you like to eat salad with a mediocre dressing? NO, me neither.
That’s why you need to know my personal recipe for the Best French Dressing.
It is a must to have a repertoire of a few basic salad dressings, one of them is the classic French Dressing. It goes with green salad, lamb’s lettuce (very good with cooked eggs and croutons), pasta salad or just drizzled into an oven warm pita bread ❤
You can prepare it on the weekend when you have time and store your ready to use French Dressing in your fridge for busy workday dinners.
It is not too complicated to make it and such a good alternative to the storebought salad dressings. I must admit, I do like the taste and creamy consistency of store-bought French Dressing, but I just do not like processed food. You need to have a food processor at home or an electric spice grinder, otherwise, it won’t turn white and creamy. I use the spice grinder from Kenwood, this works just fine for me, although I have to blend it in 3 steps as my spice grinders maximum volume is slightly under 200 milliliter.
Best French Dressing
Homemade French Dressing - With egg yolk, oil, vinegar, onions, garlic, and mustard. Goes with every salad or dipped with bread.
- 1 clove garlic
- 1 onion
- 100 ml vegetable stock
- 1 egg yolk
- 1 tbsp mustard
- 1 tbsp lemon juice
- 1 tsp sugar
- 100 ml apple vinegar
- 50 ml olive oil
- 200 ml sunflower oil
- 0.5 tsp salt
Slice the garlic clove and onion very thin and cook them with the vegetable stock in a little pan over medium heat for 10 minutes - it should simmer slightly.
Place it in a bowl and let it cool down for 5 minutes.
Meanwhile, add the egg yolk, mustard, lemon juice and sugar in a blender and add the cooled down garlic-onion mixture. Blend well for 2 minutes.
Add the vinegar, oils, and salt to the blender and blend again for about 5 minutes. The mixture should now be white and very smooth and creamy. If it's too liquid, you can blend it again for a few minutes.
Season it with black pepper and some more salt if needed.
Pour the French dressing into a glass jar and store it in the fridge for up to 2 weeks.