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?

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?

There is no "French style" of "French dressing".
It is an American invention.

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

Mark Thorson > wrote in :

> 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?
>
> There is no "French style" of "French dressing".
> It is an American invention.

French dressing in Australia is a basic vinaigrette. Not sure where the
name came from.It is not like the American French dressing.

We honeymooned in Hawaii. One day we went to McDonalds and I bought a
chicken salad. The guy behind the counter went through a list of dressings
and I picked French. Imagine my surprise when I squirted the contents of
the little sachet onto my salad and it looked like tomato sauce (US
ketchup). Didn't enjoy my salad..

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Sun, 29 Mar 2009 12:07:46 -0700 (PDT), 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?

if you google ["kraft french dressing" copycat] you should turn up a few
clues. [catalina copycat] seems to turn up more hits, if you like that.

your pal,
blake

On Mar 29, 12:07*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?

This is from the Silver Palate Cookbook--it sounds like what you're
looking for.

2 eggs
1/2 cup red wine vinegar
1/3 cup sugar
1 Tb. Dijon mustard
1/2 tsp. salt
1 tsp. paprika
1 cup vegetable oil

Combine all ingredients except oil in blender jar and blend for a few
seconds to combine. With the motor running, dribble in oil gradually.

Refrigerate. Makes about 2 cups


-Scott

On Mar 30, 4:12*pm, wrote:
> On Mar 29, 12:07*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?
>
> This is from the Silver Palate Cookbook--it sounds like what you're
> looking for.
>
> 2 eggs
> 1/2 cup red wine vinegar
> 1/3 cup sugar
> 1 Tb. Dijon mustard
> 1/2 tsp. salt
> 1 tsp. paprika
> 1 cup vegetable oil
>
> Combine all ingredients except oil in blender jar and blend for a few
> seconds to combine. *With the motor running, dribble in oil gradually.
>
> Refrigerate. *Makes about 2 cups
>
> -Scott

This sounds nice. I'll add garlic. Maybe just a little bit at
first. On second thought I won't. I'll try it as is. Then next
batch maybe garlic. Some other herbs as well?

whaler > wrote in news:787b0e83-398a-4813-97c2-
:

> On Mar 30, 4:12*pm, wrote:
>> On Mar 29, 12:07*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?
>>
>> This is from the Silver Palate Cookbook--it sounds like what you're
>> looking for.
>>
>> 2 eggs
>> 1/2 cup red wine vinegar
>> 1/3 cup sugar
>> 1 Tb. Dijon mustard
>> 1/2 tsp. salt
>> 1 tsp. paprika
>> 1 cup vegetable oil
>>
>> Combine all ingredients except oil in blender jar and blend for a few
>> seconds to combine. *With the motor running, dribble in oil gradually.
>>
>> Refrigerate. *Makes about 2 cups
>>
>> -Scott
>
> This sounds nice. I'll add garlic. Maybe just a little bit at
> first. On second thought I won't. I'll try it as is. Then next
> batch maybe garlic. Some other herbs as well?
>


1 egg to 1 1/2 cups oil makes the basics for mayo...so I'd cut back to
one egg. That is unless you like really thick dressing.

--

The beet goes on -Alan