Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp salad oil
1/4 cp vinegar
1 tsp salt
1 tsp dry mustard
1/2 tsp paprika
1/2 tsp sugar
1 - Combine all ingredients in bottle.
2 - Shake vigorously.
3 - Or blend 30 seconds in mixer or blender.
4 - This is a controversial dressing: some cooks that onion must be
added to basic French Dressing either as grated onion or finely cut
chives or as onion salt.
5 - Others increase the amount of sugar to 1 tsp or even more.
6 - My favorite mixture includes 2 tsp Worcestershire sauce, 2 tsp sugar
or honey, and I use wine vinegar in place of cider or white vinegar.
or, I use lemon juice in place of vinegar, making Lemon French Dressing.
Experiment until you find the mixture which is right for your salads.
I often add green onion. Add garlic salt or a piece of garlic if you like.
But this makes Garlic French Dressing. See also reciipes below for Garlic
Salad Dressing and Country Garlic Dressing.
Anchovy French Dressing: Use basic recipe given above. Substitute
lemon juice for vinegar. SAdd 4 to 6 anchovy fillets cut very fine. Makes
about 1 1/4 cups.
Dill French Dressing: Marinate 1 or 2 tsp freshdill in French
Dressing several hours. Strain dressing before using.
Mint French Dressing: Add 2 tbsp finely cut frehs mint leaves
to 1 cp French Dressing. Let stand about 1 hour. Especially good on
fruit salad or mixtures of lettuce, escarole, and water cress