Spicy French Dressing

"So easy to make and tastes so much better than the bottled stuff."
 
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Ready In:
10mins
Ingredients:
8
Yields:
1 3/4 cups
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ingredients

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directions

  • Combine all ingredients except oil in blender.
  • Blend until smooth.
  • With blender running, add oil in a slow steady stream.
  • Continue blending until mixture is thick.
  • Chill several hours before serving.

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Reviews

  1. I made one cup and used in Recipe #79708 then served it on the salad with the shrimp. Didn't think it was spicy but good.
     
  2. I used this in the marinade for Recipe #79708 with delicious results. Thanks for sharing!
     
  3. I love this dressing with an additional tbsp of worchestershire sauce and no celery salt. I can't tell the difference with or without the lime juice; however, a couple of sprigs of fresh basil gives a different but surprisingly spring taste to this. Also, this is a wonderful dressing for broiled salmon, halibut, flounder, etc. Better than any tartar sauce.
     
  4. Really easy to do. I used tarragon instead of onions and I like the bit of anise taste to the dressing. And it sure is better than the bottled stuff!!
     
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Tweaks

  1. Really easy to do. I used tarragon instead of onions and I like the bit of anise taste to the dressing. And it sure is better than the bottled stuff!!
     

RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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