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Thick and Creamy French Dressing Recipe

Thick and Creamy French Dressing Recipe

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. YIELD: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


  • 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.

Nutritional Facts

2 tablespoon: 163 calories, 15g fat (2g saturated fat), 2mg cholesterol, 160mg sodium, 7g carbohydrate (6g sugars, trace fiber), trace protein

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."

Reviewed Sep. 18, 2014

"Horrible! If you want a terrible thousand island dressing make this recipe. A total waste of ingredients! Never again."

Reviewed Sep. 17, 2014

"Excellent! No more store bought!"

Reviewed Jul. 22, 2014

"Made it on the fly and it was great."

Reviewed Sep. 9, 2013

"This dressing is absolutely delicious! I had an abundance of tomatoes from the garden, and needed tomato recipes - pronto. This French Dressing was a huge hit with the family! I had to use my garden tomatoes so I substituted 2 fresh tomatoes for the the ketchup. I cut the oil down a bit. I used 1/2 cup. Delicious!"

Reviewed Jun. 9, 2013


Reviewed Nov. 12, 2012

"Excellent recipe! Just be careful with the onion - I would suggest adding it last, wedge by wedge, to taste. I love the onion flavor, but it was a bit strong for my kids. The second time I used less onion. Perfecto! :)"

Reviewed Aug. 20, 2012

"Nice recipe - but it's not FRENCH dressing. I'd call that American "French" dressing."

Reviewed Jan. 24, 2011

"I totally agree-- this IS the best French dressing ever!! It's identical in flavor to a rather expensive "Country French" dressing I USED TO buy, and it's so easy to make!"

Reviewed Mar. 25, 2010

"This is absolutely the best dressing I have ever tasted!! I will be making this over, and over again!"

Reviewed Jan. 8, 2009

"This is the best french dressing ever! It is so easy to make, all in the food processor. I use splenda instead of sugar and low carb ketchup to reduce carbs. It has been a huge hit every time I serve it. Thanks Ruth Ann!!"

Reviewed Jul. 10, 2008

"With a full cup of oil, is 1/2 cup mayo really necessary?"

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