Blend all ingredients except the oil in a food processor until smooth. While food processor is running on slow speed drizzle in oil until blended. Refrigerate for 2 or 3 hours to let flavors blend.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 20|
|Calories from Fat: 76 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 401.7mg||14 %|
|Potassium 177.4mg||5 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 49.6g|
|Protein 0.9g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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cinrafterI just made this dressing for a summer chicken, lettuce, mushroom, tomato salad. A delisious dressing!1y ago
Billyroy7Excellent. Decadent, but use all the sugar. I used half chile sauce and half catsup. Also added a few dashes of tabasco sauce. Just a killer dressing. Thanks5y ago
SparklingMmmm. I imagined this to taste like the french dressing at a favorite steak house and it was very close. I did reduce sugar to 1 cup to make sure it had enought tang like I was looking for and I eyed the oil- probably reducing it to 3/4 cup. Excellent recipe. Thank you.5y ago
clubnikasfI liked it, but to my taste it was a bit too sweet. Will try to use less sugar next time7y ago
MikailFabulous recipe. Absolutely the best French dressing I have ever tasted. Thanks for sharing.8y ago
MikailWonderful rich creamy texture. Better than store-bought. Thanks for sharing.8y ago
RKBCooks[I posted this recipe.]10y ago