All-American French Dressing

There’s nothing really “French” about French dressing: it’s a sweetened, tomato-based vinaigrette invented in America in the 1930s. Most recipes are sticky sweet and greasy to boot, more appropriate to top a dessert than a crisp salad. We wanted to develop a balanced, lightly sweetened vinaigrette that wouldn’t overwhelm even the most delicate greens. Here’s what we discovered:

Test Kitchen Discoveries

• All manner of tomato products are used in the recipes we found, but we prefer ketchup. Equal parts ketchup and vegetable oil, spiked with white vinegar, form the base.
• Add grated onion to the vinaigrette for a sharp bite without the crunchy bits of onion that would mar the smooth texture.
• The unusual touch of Tabasco sauce balances the sweetness with a little heat.
• A little mayonnaise creates a creamy version of the classic French dressing.