Reviewed: Sep. 12, 2008

Not quite what I'd call French, but it works as a dressing. As for Rebecca's comment about it tasting like oil... you need to let it sit for a while. I make dressings like this a day ahead so the flavors have time to marry. If you just mix it and use it... the herbs have not penetrated the oils.

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Reviewer:

DitzyDame

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

I think there's something missing. I made this, assuming that the recipe would call for adding the wet ingredients later. It was really oily and heavy. Bleh.

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Reviewer:

Rebecca Burch

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

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Reviewed: Dec. 24, 2006

this didn't taste exactly like french dressing, but it was just what i wanted! I used it on cut up red and yellow peppers and everybody loved it. i would recommend it for a green salad too.

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