French Dressing is a classic for a reason. This delicious tomato based dressing is slightly sweet, slightly sour, and fantastic over so many different kinds of salads.
My husband loves French dressing. It’s his very favorite. So recently, when he asked if I would make him a homemade version, I jumped at the chance. By simply looking at the back of a major brand’s ingredient list, I whipped together ingredients until I got a dressing that tasted better than the bottled store-bought version I was imitating.
French Dressing Ingredients
A great thing about this homemade dressing is that it is made with simple ingredients. For the full list of ingredients and their measurements, scroll to the recipe card at the bottom of the post.
- Tomato paste: This is the base of your dressing, giving it a rich, tangy flavor and a classic reddish-orange color. While some French dressing recipes use ketchup, I chose to use tomato paste because it offers a richer, more concentrated flavor without the added sweetness and extra ingredients found in ketchup. This allows for better control over the sweetness and acidity, resulting in a more authentic and well-balanced dressing.
- Water: Helps to thin out the tomato paste and create the perfect consistency for your dressing without changing the taste.
- Vegetable oil: Adds a smooth, creamy texture and helps the flavors meld together.
- Sugar: Balances the acidity of the tomato paste and gives the dressing a slightly sweet flavor.
- White vinegar: Adds a sharp, tangy kick that complements the sweetness, creating a well-rounded flavor.
- Onion powder: Brings a subtle savory note to the dressing, enhancing the overall taste without overpowering it.
- Salt: If you are using table salt, rather than kosher salt, start with half of what the recipe calls for and adjust to fit your taste preferences.
How to Make French Dressing
Here is a brief overview of how this homemade French dressing comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the page.
- Combine the tomato paste and water. Whisk them in a bowl until combined.
- Add the other ingredients. Whisk in the remaining ingredients, taste the dressing, and adjust the seasonings as needed.
- Serve over salad and enjoy.
Storing Homemade Salad Dressings
French salad dressing can be kept in an airtight container, like a mason jar, in the refrigerator for up to one week. Pour as much as you desire on your salad and return the dressing to the fridge. You may need to give it a stir if you see some separation.
How to Use French Salad Dressing
What is French dressing without a delicious salad to serve it with? While this salad dressing can be served with many salads (including just a bed of lettuce), here are a few ideas:
If you make this French dressing recipe or any of my other recipes, I’d be so grateful if you came back and told me how you enjoyed it.
French Dressing
Ingredients
- 1/4 cup water
- 3 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 1/4 teaspoon kosher salt
- 1 teaspoon onion powder
Instructions
- Whisk together the water and the tomato paste.1/4 cup water, 3 tablespoons tomato paste
- Then whisk in the remaining ingredients. Taste the dressing and adjust the seasonings as needed.3 tablespoons vegetable oil, 2 1/2 tablespoons granulated sugar, 2 tablespoons white vinegar, 1 1/4 teaspoon kosher salt, 1 teaspoon onion powder
- Serve over salad and enjoy. Store in the refrigerator for up to one week.
Recipe Video
Estee Lu says
I am curious if I could use butter, melted, instead of the oil.
I’ve never actually tried to make a dressing recipe with melted butter. I think the biggest concern is that it will solidify. This can be an issue with oil too when you refrigerate it, but as soon as it comes to room temperature it will be a liquid again. The same isn’t true for butter.
Sherry says
This is great! Reminds me of the French dressing from my mother that used basically the same ingredients except she used tomato soup. Thanks for the great recipes. Love your site.
I’m so glad you like it!
Kate says
This French Dressing is delicious! I marinated a flank steak in it overnight and barbecued it tonight. It came out better than I anticipated. And my grandkids LOVED it too!!! I’ll try it on salad next . . .
What a great idea!
Kathleen Clarke says
This dressing is so good! I’m really into making my own salad dressings because of the high amount of sodium in most store bought dressings. With that said, your dressing was still delicious even though I added only about a 1/4 teaspoon of salt. I also added a bit of sour cream to make it a bit creamier. Yum! I just made my second batch!
So glad to hear it, Kathleen!
Sarah says
Hi Lisa,
Follow you every day & enjoy all your recipes.
However, going to make The French Dressing, recipe calls for Vegetable Oil, I have eliminated all seed oils, can you use olive oil instead.
Thank you
For sure! Olive oil isn’t a neutral oil, so it has a little flavor to it, changing the taste of the dressing a little. I hope you enjoy it. Thank you for following along!
Terry says
My mom used to make a French dressing. She was giving me the recipe, and when she said ketchup, I know my voice went really high pitched as I repeated, ketchup?! Then politely said, no, never mind.
This! Sounds delicious! Definitely going to try!
I hope you love it!