I have a dog-eared index card in my recipe box that I received over 35 years ago. It was one that was given to me by David’s Aunt Patty. It is called “Sweet and Sour French Dressing.” I have it in her writing, and next to it, in my handwriting, a quadrupled version of the ingredients that yields 2 quarts.
I don’t like it. David does. It is sort of similar to Catalina dressing, I think. I say, “I think” because I am positively NOT a fan of French dressing and so I really cannot tell you if they are the same. I will take David’s word for it.
French dressing? I just don’t love it. It just seems so wrong to put ketchup on your salad (and now that I said that, you agree, right?) And since I am a mustard person, and most French dressings have ketchup in them, you now understand why I sidestep them.
But since David has a strong preference for the French—I build this one often. It is simple, uses common ingredients, and, although I am not a fan, many of my guests love this one. I must admit, IT IS pretty. Especially atop a spinach salad—the contrast between the dark green leaves and the reddish glisten of the (ketchup) and green onion –a delight to the eyes.
BESIDES—it is so inexpensive to make your own salad dressings! Besides, I am NOT fond of forking over several dollars for a small bottle of what I can mix up in a blender is less than five minutes.
So, I said two dressings—here’s the deal– Yesterday, when I was making this recipe, I paused before adding the ketchup (like it takes courage to add this to the beautiful blend of ingredients.) It struck me—maybe this recipe is delectable WITHOUT the ketchup! So here’s what I did: I saved out half of the mixture before adding the ketchup and voila’! Two recipes for the effort of one! I served our salads for lunch, David’s with the French, mine with the French minus the ketchup. It works. The taste of both—sweet and infused with that green onion freshness, his with the ketchup, mine without. Definitely a pleasing discovery—one that I will pass on to you. Maybe next time, I will add mustard to mine, because I am definitely a mustard girl.
I will get back to you on the mustard idea. I will have to wait until my fridge door has enough room to house all the condiment jars that I try to fit into those narrow cubbies. Ahh… the limitations of the inspirational cook.
Two in One: Green Onion Sweet and Sour Dressing and Sweet and Sour French Dressing
½ cup white vinegar
2/3 cup sliced green onion (use the green parts)
1 cup oil
2 t. salt
2 t. pepper (fresh ground or course ground is preferable)
1 cup sugar
1/3 cup ketchup—for the French version.
Measure all the ingredients except the sugar and ketchup and place into a blender.
Blend very well (about one minute). While running the blender on low speed, add the sugar slowly for about one minute. Stop the blender and pour off half of the mixture. This is your Green Onion Sweet and Sour Dressing.
Now add the ketchup to the other half, blending for another minute.
Pour into jars and refrigerate. This recipe keeps very well if kept refrigerated. Makes 1 cup each version.
- ½ cup white vinegar
- 2/3 cup sliced green onion (use the green parts)
- 1 cup oil
- 2 t. salt
- 2 t. pepper (fresh ground or course ground is preferable)
- 1 cup sugar
- 1/3 cup ketchup—for the French version.
- For detailed and pictured directions, go to: [http://www.onlymybestrecipes.com/a-tale-of-two-dressings-one-on-purpose-another-by-chance/]
- Measure all the ingredients except the sugar and ketchup and place into a blender.
- Blend very well (about one minute).
- While running the blender on low speed, add the sugar slowly for about one minute.
- Stop the blender and pour off half of the mixture. This is your Green Onion Sweet and Sour Dressing.
- Now add the ketchup to the other half, blending for another minute.
- Pour into jars and refrigerate. This recipe keeps very well if kept refrigerated. Makes 1 cup each version.