French Dressing

Preparation info
  • About

    2 cups

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

From an American family cookbook comes this alternative to the orange horror available on your grocer’s shelf today. We’ve reduced the sugar, and the result is a sweet-tart golden beauty of a dressing that is perfect on a chef’s salad or a Reuben sandwich.


  • 2 eggs
  • ½ cup red wine vinegar
  • cup sugar


  1. Combine the eggs, vinegar, sugar, mustard, salt, and paprika in a food processor. Process until the sugar is dissolved, about 2 minutes.
  2. With the motor running, dribble in the oil in a slow steady stream. When all the oil is incorporated, shut off the motor, scrape down the sides of the processor bowl, taste, and correct the seasoning if necessary.
  3. Tr