Classic French Dressing
|Salad oil||1 Cup (16 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1⁄2 Teaspoon|
Mix the dry ingredients in a bowl.
Add salad oil and blend well.
Add vinegar and beat until thickened slightly.
French dressing may be made in quantity and kept covered in the refrigerator.
It should be well shaken before using.
Part or all of the vinegar may be tarragon or one of the spiced vinegars, or part lemon juice may be used.
A clove of garlic, peeled, may be mixed with the dressing when it is made and then removed.
Chopped hard-cooked egg, minced celery, and green pepper may be added to the French dressing.