Out-of-this-World French Dressing Recipe – Bet You Can’t Get Enough!

Prepare to be amazed by this incredible French dressing recipe that will take your salads to the next level. This tangy and easy-to-follow recipe will make you question why you’ve ever settled for store-bought dressings. From the first bite, you’ll be hooked on its unbeatable flavor. Get ready to indulge in tangy goodness made right in your own kitchen!

https://www.amazon.com/dp/B003L0OOR6?psc=1&ref=ppx_yo2ov_dt_b_product_details – OXO Good Grips Salad Dressing Shaker Clear Large

https://www.dvo.com/cookn/cookinwithjon/cookbooks – All recipes
https://www.dvo.com/cookn/cookinwithjon/cookbooks/cookin-with-jon/dressing-sauces-and-seasonings/the-best-homemade-french-dressing/0bb5e2ef-6413-4030-a65a-b5751cac0c40 – This recipe

Join my Facebook Page…..
https://www.facebook.com/groups/4382743065085441

Show #57

First it was Ranch now it’s French let’s let get to it let’s see how we make this all right another homemade dressing we’re going to go with the French this comes out and tastes like the western style French dressing it is so good lasts about 5 days in the refrigerator

But it’s simple let’s get to it I think you’re all going to really like this too this would be great as a marinade too so it calls for one cup of sugar now you can put this in a fruit processor Whip It Up blend it up I just

Whisk it up so one cup of sugar and if it gets a little bit too sweet for you okay what you do is just bring it down to 34 of a cup but let’s just go by this recipe we’ve made this up for people when we have them over for parties when

We serve a salad and that’s good enough and they just go crazy over there this and I got this I don’t even know where I got this Cutlery hill.com I believe so we’re going to try this now it calls for 2/3 cup of ketchup 2/3 cup I know that’s a lot of sugar

Everybody okay let’s get that all up all right o dropped a little oh oh oh I dropped extra I put extra in there cuz that’s how I do it I’m always adding a little bit more let’s get this in there all right that’s starting to look really good yep that’s ketchup

Everybody we’ll put that right over there all right then it calls for a half a cup of light olive oil so we’ll put this in the sink we’ll grab our light olive oil and we’re going to put a half a cup of the olive oil and olive oil in there t okay

Then a half a cup everybody of vinegar so we’re going to grab our vinegar give it a shake I’m going to put a half a cup of that in there now you could tweak this everybody to a little bit of your standards if it’s too oily or too

Vinegar put a little extra put a little less in it this is the Great about cooking for yourself you take a basic recipe like this and then you start tweaking it to the way you enjoy it now I have a friend that loves French dressing and takes cheese sticks and

Dips them in the French and eats them so now it’s calling for two teaspoons of salt so we’re going to go with our sea salt oo she’s just bubbly releasing so there’s one and there’s two she’s just starting to work so the sea salt is done now salary seed

Everybody not salary salt this is very important it’s got to be salary seed everybody if you do the salary salt who horrible and that’s calling for a half let’s grab our half there we go then it’s calling for a half of chili powder now normal Texas grade whatever you

Want o I’m at the bottom here let’s try this there we go we got that in there this can go into garbage rinse that out there’s not a lot left all right and then it’s calling for a half of dry mustard so we got our dried mustard

Right here let’s put our half of that in there and then it’s calling for onion powder well I’m going to go with the onion granules I think it’s better that way and it’s another half there we go and then it calls for an eighth of caprika but this is where I change it

A little bit I put in a little garlic granules in here and I put about a about a fourth of a teaspoon so that’s a half so that looks like it’s a fourth so I’m putting that in there too I think it just adds to it and then an eighth of the

Paprika now that without the garlic is the recipe okay the garlic is what I add the paprika is what the recipe calls now the garlic I add and then what I do is I put in about an eighth of Dill because I just think it brings it out so much better

And I put in just a little bit of the chives I would say that was about an eighth that’s how I change mine up so like I said to everybody take the basic recipe see what you think of it I have notes on my recipe of what I have done

And now we’re going to whisk away and with that amount of sugar you know that’s why they say hey use a food processor or so but I’m old school I like to use a little elbow grease and get that all whipped up this makes about two cups everybody

You could use one of those little blenders yep I know how to make a blender noise everybody just look how gorgeous that is starting to look I mean this is awesome I’m not really a big french guy I’m more of a ranch or Italian but my wife loves

It a lot of her friends do too so when we throw like a big party for like my wife’s birthday party I always serve soup and salad a five to a seven course meal so I make up all of this stuff taste test now always taste test wow that’s really good

You taste the ketchup and then the the vinegar bites with a little oil in it and then the seasoning you know it’s got a a sweet tanginess to it because of the sugar now if a Cup’s too much and if you think it’s going to be too sugary for y’all

Start off with 3/4 or a half a cup but this is what the recipe calls it’s got a a zip to it a a Zang with a great great you know little sweetness to it oh that is really good everybody that is incredible so I will put up this like

I did for the other recipe I get these off of and they’re about a two cup 1 and 1/2 cup and then you just pour it in there just look at out all that great I mean just look how beautiful that pours out everybody we got extra going put that lid on

There so we can shake it up right there everybody there is your homemade like a western style French all right that was pretty simple but look at that we had extra so I’m just going to pour some of this in here to bleed it out let’s take a

Look so she’s going to have a half and a half but look how easy that this pours out everybody there we go that is so good the only things about these things I don’t like is that they get kind of messy in there but it closes

Up really nice and you know what you could do I just run a little water over it it’s tight and now guess what she’s all cleaned up so then if you just take this like this and when you take it out you give it a shake you know hold it down

Give it a good shake like that everybody you have your French dressing right here so easy so simple thanks for coming into my kitchen and cooking with me that’s John do all those great things comment um subscribe please would love to have you um be part of this channel um tell

Me how you made it if you did if you tweaked it how it came across what you think it’s good for about 5 days in a refrigerator second third fourth day incredible how everything Blends in and this mixes up give it at least two hours uh hit the likes share hit the little

Notify hit that little bell so if any new recipes come out you could see I really appreciate everything and you all coming into my kitchen and cooking with me and I was just looking and my necklace was off a little bit the burgo in me you know so until the next recipe

Appreciate yall have a great week we’ll see you when we see you Merry Christmas the holidays are here happy New Year everybody bye