Reviewed: Jun. 10, 2013

I used canola oil and cider vinegar, because I had those on-hand. I don't think those substitutions altered the flavor drastically. I did cut the sugar in half, and it was still very sweet, so I would recommend starting out with less sugar and adding to taste. I also omitted the salt because there is a lot of sodium in the ketchup, and I honestly didn't miss the added salt in the final result. This info may be useful for people on restricted sodium diets, like myself. This recipe has made me a convert from buying bottled French dressing.

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Reviewer:

Mainerisms

Cooking Level: Intermediate

Home Town: Paterson, New Jersey, USA

Living In: Augusta, Maine, USA

Reviewed: Aug. 13, 2012

delicious¡¡¡

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2 users found this review helpful

Reviewer:

Nuri

Cooking Level: Expert

Home Town: Puebla, Puebla, Mexico

Reviewed: Jul. 25, 2012

This is tangy and tastes divine. I used garlic powder and onion powder in lieu of fresh; this way it keeps for several weeks in the fridge.

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Reviewer:

Cynthia C.

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Apr. 19, 2012

Liked this dressing, but it was just a little too sweet for us. Next time, I will start with half of the sugar, and add more if necessary. I wanted to be sure that I didn't have pieces (even small ones) of garlic and onion in my dressing, so I pureed everything EXCEPT the oil in the food processor, and then streamed in the oil through the top of the processor while it was running. Ended up with perfectly smooth dressing with a good consistency.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Apr. 15, 2012

This is a tasty dressing. I started out adding less sugar than the recipe called for, but after tasting, added the rest. I grated the onion and garlic to avoid having chunks in the dressing. This is nice and tangy and slightly sweet, just like a good French dressing should be.

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3 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Oct. 9, 2011

my little girl loved this! i did decrease the sugar by half and used canola oil since i dont keep sunflower seed oil on hand. i also used minced onion. very easy very good and i got a full bottle of dressing from the leftovers. i think it will get even better as it sits and the flavors meld. excellent recipe.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: May 1, 2011

I recently decided to start making ALL salad dressings from scratch, and boy am I glad I did! This dressing is awesome! It has a little kick to it, and is SO good on cold, crisp greens. Everyone raved about this dressing!

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3 users found this review helpful

Reviewer:

nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

Reviewed: Aug. 4, 2009

I used vegetable oil. I told my french boyfriend that this is French salad dressing, which doesn't mean anything to him. He said it is a 'sweet and sour' sauce.

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3 users found this review helpful

Reviewer:

laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

Reviewed: Mar. 19, 2009

very good. i used canola oil and decreased the recipe. i never made french dressing before because i didnt realize you could make it w/ everyday ingredients.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 21, 2006

This was sooo goood. I have several recipe for a French dressing, but that way I can have different variations for different moods. I will be making this again. Thank you so much for the recipe.

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8 users found this review helpful