Hi GQ mods. I know this is going to turn into a CS topic and will be moved, but I’d appreciate it if you could keep it here until someone gives the factual/historical answer. Then it can go to CS and turn into a recipe-fest (I hope! :p)
Ok–there are two main categories of dressing that are called “French”. One is a vinaigrette (oil/vinegar/spices). I don’t care at all about that one.
The other is an orangy, slightly tangy, creamy dressing. Or there’s a variant called “Catalina French” which is spicier, a deeper red color and a little sweet. And another variant is “Russian” which is darker red-orange and sweeter still. This group is the stuff I’m asking about
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[li]What is this stuff? Basic recipe (especially for the “catalina” variant)? If there’s a recipe on the web that actually makes something that tastes right. Whatever adds the red color isn’t just ketchup and it’s not acidic enough for tomato.[/li]
[li]Why are there two types of dressing called “French”? They don’t seem to have anything in common. The oil/vinegar stuff doesn’t taste anything like the orange creamy stuff–texture aside, the flavors are totally different.[/li]
[li]Where did it come from–does it have a specific origin point? A history? [/li]
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IIRC the orange stuff you’re talking about is basically the classic oil/vinegar/spices but with ketchup mixed in, which in my opinion should make it “American” dressing, but whatever.
You’re talking about the classic 50s-60s bottled dressings.
True “French Dressing” is a vinaigrette. In the US, the closest thing to that is called “Italian Dressing.”
“French Dressing” in the US was the pale red creamy dressing.
“Russian Dressing” in the US was a mixture of ketchup and mayonnaise. “Thousand Island Dressing” is the same thing with sweet pickle added.
Catalina Dressing was developed by Kraft and was a trade name for years (probably still is). I’ve seen something similar marketed as “Sun-dried tomato dressing.” There are various recipes on the Internet. This one indicates it includes ketchup and red wine vinegar.
It looks like that the American version of French (with tomato) and the UK version (vinaigrette) developed independently at the same time. The UK took the recipe from France, but the US added the tomato to it.
Note that dressings go in and out of style. You never see things like Roquefort or green goddess dressing any more; and years ago there was no Ranch
1 cup sugar
2 teaspoons salt
dash paprika
1/2 teaspoon chili powder
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil
“White French dressing” is extremely popular in the Akron area, as it is served at several beloved restaurants. Jane Snow, longtime food editor of the Beacon Journal, serves up a recipe.
For that matter, I’d kill for the recipe to Souplantation’s Kahlena French Dressing, which is kinda between French and Italian. Big hunks of tomato in it, but close to the typical “American French” flavor profile.
True, but Wishbone seemed to have a weird outlier type of Russian dressing that was more in the spirit of French and Catalina dressings, so far as I can remember. (It’s been years since I’ve had Wishbone salad dressing, and probably a couple decades since I’ve had their Russian.)
You’re right on about ranch dressing. I think honey mustard dressing is another example of a dressing that didn’t go widescale until maybe the mid-to-late 1980s.
You can still get Green Goddess dressing around here in all the groceries. It’s not even a niche item made by small independent food companies … it’s Kraft and their major competitors.
You know what’s really weird? Green Goddess wasn’t in the stores around here back in the day. It’s not like it’s been popular here for years … it just started popping up on shelves one day circa late-1990s :shrug: I guess if it didn’t sell, it would have been pulled at some point.
Outback Steak house doesn’t like the term “French Dressing”.
Instead they have a tangy tomato dressing. Tastes a lot like the Kraft French but it’s a little dark red (not orange).
I wound up with a couple of bottles of “French” dressing that I’d love to use up in something, but the only recipe I’ve ever seen that uses it is the one with chicken and cranberry sauce, which my family didn’t care for. Any ideas?
then … it would be something of an experiment, but I bet you could make a decent shrmp mold with it. Substitute some or all of the tomato soup and perhaps reduce the amount of mayonnaise … then use the French dressing in their places.
I like French dressing on thick, hearty sandwiches that have a lot of “salad” (lettuce/tomato/onions/etc.) on them. You won’t use up all the French dressing at one shot that way, but it won’t go to waste.
