Ruby French Dressing Recipe - Allrecipes.com
Ruby French Dressing Recipe
  • READY IN 3+ hrs

Ruby French Dressing

Recipe by  

"A classic French dressing recipe."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    10 mins
  • READY IN

    3 hrs 10 mins

Directions

  1. Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.
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Reviews More Reviews

Dec 09, 2012

I used Splenda instead of sugar and cut back a little on the olive oil. I wanted a smooth dressing (no onion bits), so I put all ingredients except the oil into the blender, pulsed, and then streamed in the oil at the end with the blender running. The end result was a dressing with perfect consistency. You do need to let the flavors meld on this, so be sure to allow for some time in the fridge. When I tasted this out of the blender, the olive oil was dominating, but after a couple hours in the fridge, it all came together. This is a "tangy" french dressing with a lot of flavor and takes just minutes to make. Thumbs up on this one.

 
Apr 12, 2013

This is the French dressing I have been looking for! I can't tell you how many different recipes I've tried lately. Some were WAY too tart, while others were WAY too sweet. This dressing is a little on the sweeter side, which is what I like, but not too sweet. While this dressing is delicious as is, I chose to add a teaspoon of Worcestershire sauce... perfection!

 
Jun 19, 2013

TO MAKE IT HEALTHIER, I USED APPLE CIDER VINEGAR AND FRUCTOSE IN PLACE OF DISTILLED VINEGAR. ALSO USED CAYENNE PEPPER IN PLACE OF BLACK PEPPER. OTHERWISE, IT WAS FABULOUS. AUTUMN SINCLAIRE....(AUTHOR OF MORE THAN JUST A PRETTY FACE COOKBOOK)

 
Aug 18, 2012

This is some great dressing and is the basic recipe I'll use from now on to make French dressing. Being a big fan of vinegar (I like to sip different types of vinegars from a shot glass while working on line) I cut back a bit on the oil, I use canola because I don't like the taste of olive oil. I increased the vinegar to substitute the amount of oil I cut back on. Also I halved the recipe because I like to make all my dressings and like them to be as fresh as possible.

 
Mar 09, 2014

I loved it. I never knew that scratch dressing is the best. I however, reduced the olive oil and substituted Dijon mustard for dry mustard as this what I had on hand.

 
Sep 26, 2012

Easy to make and very yummy! I made 1/2 batch for my friend (I didn't want to waste a bottle of the store-bought stuff) but I also enjoyed it. Why buy bottled when you can make your own and do it better1 Thanks for the recipe!

 
Jun 03, 2014

quick and easy!! It is THEEEEEE BEST French dressing I have ever tasted!!! I cut the recipe in half ( there are just the two of us these days ) and I used my ninja blender to mix it all up. So Wynden keep your recipes coming!

 
Feb 20, 2014

awesome!!

 

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Nutrition

  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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