On Mar 29, 1:07*pm, donny > wrote:
> How do you make it? *I'm not looking for the French style of French
> Dressing, but the North American style i.e. Kraft French Dressing.
> Emulsified with egg yolk or mustard?

Check any older cookbook for a salad dressing made in a blender - one
with oil, sugar, salt and tomato soup or catsup and celery seed.
(Don't laugh!) This is very close to Catalina or Western or Dorothy
Lynch. Gimme a little while and I'll post a really good tomato french
style called Imperial - it's got capers in it.
Lynn in Fargo