Reviewed: Feb. 29, 2012

I scaled it down for a smaller batch. Used olive oil in place of the vegetable oil and a little honey in place of the sugar. Saved the blue cheese for folks to add to their own salads and I have a blue cheese hater. Still tasted great after a week in the fridge. I'm sure it would last longer, especially without the blue cheese.

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Reviewer:

AcaCandy

Reviewed: Feb. 16, 2012

great starting point. I omitted the bleu cheese because I did not have any. I also used white wine vinegar. I found this a bit too sweet...and needing heat. (heh.) I combined all + 1 jalepeno pepper and blended to perfection. Like most dressings, even better on day 2 when I enjoyed it as a sandwich spread. Next time, I will replace the sugar with honey.

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Reviewer:

SOTHEBOMB

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Glendale Heights, Illinois, USA

Reviewed: Jan. 8, 2012

Really, really good and super easy to make in my food processor.

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Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Lake Villa, Illinois, USA

Living In: Grayslake, Illinois, USA

Reviewed: Nov. 23, 2011

Outstanding! I made it just as the recipe was written. The only thing I did'nt add was the blue cheese, only because I did'nt have any. Its by far and a way the best french dressing I have ever had. And I love french dressing. Thank you!

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Reviewer:

morenutty

Cooking Level: Intermediate

Living In: Fremont, Indiana, USA

Reviewed: Nov. 4, 2011

Tasty! It's nice to be able to enjoy a creamy dressing that isn't high in fat. I don't use sugar in order to lower the calories. In its place I use a little bit of honey and the rest of the sweetness comes from stevia. It's probably not as thick as the original recipe, but the taste is still great.

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Reviewer:

lorinp1

Cooking Level: Expert

Home Town: Pfafftown, North Carolina, USA

Living In: Mount Prospect, Illinois, USA

Reviewed: Oct. 1, 2011

Oh My GOODNESS!! Love this dressing! I'm thinking about making several jars up and giving them out as gifts this Holiday season. Awesome!

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Reviewer:

Allison

Reviewed: Sep. 21, 2011

A+++! I'm from the eastern MN/western WI area and LOVED a particular brand of French dressing that began with an "H" and was a French man's name (not sure if I can actually share it here), which is very hard-to-find and anything close to it is non-existent here in the Mesa, AZ area. This tastes almost EXACTLY like it! I love that I can tweak it so it's healthier - without all the added preservatives and sugar fillers. As per previous suggestions, I substituted Splenda for sugar (I used 2/3 c. Splenda), used a 6 oz. can of tomato paste instead of the ketchup, and omitted the blue cheese to save on cal's and my glycemic index. YUM! If you love traditional French dressing somewhere in taste between Catalina, California, and Western, THIS IS A MUST-TRY. Bonus: SO EASY TO PREPARE! Thanks for sharing, JIMBOWERS. It's definitely a permanent add-in to my recipe box, and I'm sharing with all my friends and family too =D

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