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Thick and Creamy French Dressing Recipe
Thick and Creamy French Dressing Recipe photo by Taste of Home

Thick and Creamy French Dressing Recipe

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4.5 16
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This dressing is an excellent salad topper that is thick and well-seasoned. It goes great with a variety of salad greens. —Ruth Ann Stelfox, Raymond, Alberta
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 20 servings


  • 1/2 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup white vinegar
  • 1/2 cup sugar
  • 1 small onion, cut into wedges
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup canola oil
  • Salad greens, tomato wedges and cucumber slices or vegetables of your choice

Nutritional Facts

1 serving (2 tablespoons) equals 163 calories, 15 g fat (2 g saturated fat), 2 mg cholesterol, 160 mg sodium, 7 g carbohydrate, trace fiber, trace protein.


  1. In a blender, combine the mayonnaise, ketchup, vinegar, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Serve with salad. Refrigerate leftover dressing. Yield: 2-1/2 cups.
Originally published as Creamy French Dressing in Taste of Home February/March 2002, p9

Reviews for Thick and Creamy French Dressing

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Reviewed Nov. 5, 2015

"Mayo!? No that makes it more like Thousand Island rather than what is known as American style French dressing."

Reviewed Mar. 5, 2015

"Great salad dressing!! We love french salad dressings and I have quite a few different recipes that I use. This one is a keeper for sure. I did omit the onion and used half sugar & half splenda. Tastes almost exactly like the marzetti country french. Much less expensive to make your own and so easy."

Reviewed Oct. 12, 2014

"Oh my goodness, who knew! This dressing is wonderful. I did decrease the sugar to 1/3 cup and the oil to 3/4 cup. Will never buy bottled again. Thank you!"

Reviewed Oct. 8, 2014

"Best French dressing ever... Never buy it in store again...sooo easy to make & freezes well!

Tell moonview if they want thousand island dressing to make that,
not French dressing. This recipe is for FRENCH"

Reviewed Sep. 22, 2014

"This recipe was the basis for my new French Dressing. I like the basic ingredients used, but modified it to utilize more healthy oils that I have on hand. Instead of Canola oil, which is generally a GMO food, I used organic Red Palm oil (harvested sustainably) and organic sunflower oil, in equal parts. (I also used all organic onion, ketchup and mayo.)

I love the results. This recipe is going into my "Dressings" file."

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