All-American French Dressing
This sweet-and-sour red dressing may have a foreign name, but its origins date back 75 years to Pittsburgh.
Why This Recipe Works
Equal parts ketchup and vegetable oil, spiked with white vinegar, formed the base of our All-American French Dressing. We added grated onion to the vinaigrette for a sharp bite without the crunchy bits of onion that would mar its otherwise smooth texture. The unusual touch of Tabasco sauce balanced the sweetness with a little heat.
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