Old-Fashioned Cooked French Dressing

Notes: If making up to a week ahead, cool, cover and chill.

This recipe goes with Iceberg Lettuce-Wedge Salad

Yield: Makes about 1 3/4 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 78%
  • Protein: 0.1g
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Carbohydrate: 3.5g
  • Fiber: 0.1g
  • Sodium: 29mg


  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1/2 cup cider vingegar
  • 1/3 cup chopped onion
  • 1 peeled clove garlic
  • 1/4 cup catsup
  • 2 teaspoons Worcestershire
  • 1/8 teaspoon cayenne
  • 2/3 cup salad oil
  • 1/4 teaspoon celery seed
  • salt


  1. In a 1- to 1 1/2-quart pan, mix 1/3 cup sugar and 1 teaspoon cornstarch. Stir in 1/2 cup cider vinegar. Stir over high heat until mixture boils and thickens, about 2 minutes. Pour into a blender and add 1/3 cup chopped onion, 1 peeled clove garlic, 1/4 cup catsup, 2 teaspoons Worcestershire, and 1/8 teaspoon cayenne; whirl until smooth. With blender running, gradually pour in 2/3 cup salad oil. Stir in 1/4 teaspoon celery seed. Add salt to taste. Let cool.
  2. Nutritional analysis per tablespoon.
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