Recipe by Barb Gretsch
"This is a very tasty homemade French dressing."
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hot pepper sauce
liquid smoke flavoring
minced fresh chives
This is one of the best French dressings I've tried. Very thick and tangy. I would cut down on the oil just slightly. I tried a few variations: for the vinegar I used half rice vinegar and half balsamic. I also used brown sugar for more flavor and a thicker texture. No liquid smoke? Try a splash of worstershire.
It was OK....not my idea of a "french dressing" that I know but still good on a salad. Came out very dark but sweet like french dressing. i added more onion and garlic...i MAY make this again
This recipe is better than any french dressing that I have ever tasted. It was so good that we served it on a salad after only being chilled for about 15 minutes. I had not fresh chives so I used dry chives. It worked great. The pepper sauce gave it a "gently" spiced flavor, somewhat tangy!
this was so good..thank you, thank you
Delicious! This could easily be a 5 star if the sugar were reduced. I scaled the servings down to half. I also believe that mixing this in a blender is a must. I used this on a steak salad for lunch today and it was a real treat. I will submit a picture. Thank you.
Absolutely delicious. I followed hints from 2 reviews and substituted worcestershire sauce for the liquid smoke and pureed in a blender. Everyone loved it. Goodbye bottled dressing.
This was great! I have never cared for the bottled French dressing, so I didn't eat it. This was so good it is one of my new favorites. Thanks.
Fantastic dresing. Made it for Lodge dinner and 12 people asked where they could buy it. Used dried onions and chopped garlic to make a large batch with no problems
* Percent Daily Values are based on a 2,000 calorie diet.
French Dressing II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 125
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