I can not imagine anyone who has ever consumed in a typical mid-range restaurant in America who has actually not knowledgeable the taste of “French” dressing. It’s the creamy, red/orange, tart-yet-slightly-sweet salad dressing that commonly tops turn off a perform of a fifty percent dozen or so salad dressings that any kind of seasoned food server worth their salt might surely rattle off in your sleep. Here’s a common scene, play out day-to-day in together restaurants all throughout the country:

Waitperson: “What type of dressing would certainly you like?”

Customer: “What kind carry out you have?”




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Waitperson (frequently with a sigh, frequently in a monotone): “We have actually French, thousands Island, Roquefort/Blue Cheese, Ranch, Creamy Garlic and also Italian.”

Sound familiar? sometimes the list is also longer, and also sometimes the waitperson will warn you the the blue cheese/Roquefort will price you extra. But just what is French dressing?

Look in any cookbook for a recipe, and also you will certainly undoubtedly uncover the ingredients to be nothing more than oil, vinegar, salt and pepper. The an initial recipe bearing such a title appeared in The Ladies residence Journal in 1900, and afterward the simply became the ax we use to define the most common type of salad dressing that the French placed on your salad.


In France they call it vinaigrette. I deserve to only attribute as a food oddity how our creamy, red/orange version, so typically served in America, developed from those ingredients right into something so various yet v the exact same name. As of this writing it remains, come me, a mystery.

Accepting the this mystique and also inscrutability, I have to say that ns heartily enjoy a effectively made vinaigrette, however I have a warmth place in my heart because that the creamy American variation as well, with fond remembrance that the party of “Milani 1890 French Dressing” that offered to grace our dinner table in my childhood home. Many other brands, such together Western, Kraft’s Catalina, and Wishbone French dressing are familiar to united state all and can easily be found on grocery shelves transparent the land. Yet where have the right to you uncover a recipe?

Years ago, together a fledgling cook with a desire to make “American” French dressing from scratch, and unable to find a cooking recipes in the cook books I was reading, I came upon an unlikely source that I later on used with great success in the supper society that i owned in Wisconsin. Lo and also behold, right there ~ above a have the right to of Campbell’s Tomato Soup to be a recipe because that Tomato French Dressing. That popularity v my customers was such that i did no dare alter it in any kind of way. This is the recipe, just as that has appeared on the label of this all-American classic because before the work of WWII.

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An American oddity.

Campbell’s Tomato French DressingS

servings: 1 1/2 cups

1 can (10 ¾ oz) Campbell’s condensed tomato soup½ cup salad oil¼ cup cider vinegar½ teaspoon dry mustard

In a covered jar or shaker, incorporate ingredients; shower well before using, or mix ingredients in a blender

Variation Additions

4 slices bacon, cooked and also crumbled¼ cup crumbled blue cheese1 clove garlic, minced¼ cup sweet pickle relish

Add any type of one of the “variation” ingredient if wanted to branch out right into something new.