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French Dressing is a term used in Britain and the U.S. in particular, to describe the most common salad dressing in France: the vinaigrette, and its many variations. The dressing is usually accepted to be a type of vinaigrette but often includes different ingredients. It seems one of the few countries where the term is not used is France, where this salad dressing is only ever referred to as a vinaigrette.
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The term "French Dressing", to describe vinaigrette, became popular in Britain and the USA in the 1880s, and as salads increased in popularity, many different variations of the condiment emerged.
The dressing has appeared on US restaurant menus since 1899,[1] if not earlier.
The British French Dressing is more varied than the American version, and the ingredients differ depending on taste. Most common recipes contain olive oil and white or red wine vinegar or lemon juice as a base and can often contain salt, sugar, pepper, mustard, and garlic. There is no set manufactured French dressing recipe and companies often make several different types of dressing to suit different tastes.
In the United States "French dressing" is almost always a reddish orange color (never true red, never white). It is a homogenized, pureed, uniform viscous sauce with a tangy sweet flavor. Unlike a typical French vinaigrette, there are no bits of herbs or spices floating in it. It is generally made from vegetable oil, vinegar, ketchup (or tomato puree), water, paprika, other spices, and sweeteners, all thoroughly blended.
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   | Dressing History - How salad dressing is made - Background, History, Raw materials, Design, The manufacturing process of salad dressing |
| | Food Timeline - The Food Timeline--history notes: charlotte to hush puppies |
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