 A sandwich topped with Catalina French dressing | |
| Type | Salad dressing |
|---|---|
| Place of origin | United States |
| Main ingredients | Oil, vinegar, sugar, tomatoes, paprika |
French dressing is a creamy dressing in American cuisine that varies in color from pale orange to bright red.
French dressing is made of oil, vinegar, sugar, and other flavorings, with the coloring derived from tomato and often paprika. It exists on a spectrum between Russian and Catalina dressing. French dressing is generally pale orange and creamy, while Catalina French dressing is bright red and less creamy. [1] On the Mississippi Gulf Coast, it is a common practice to dip pizza in Catalina French dressing. [2]
Common brands of French dressing in the United States include Annie's, Bernstein's, Dorothy Lynch, Heinz, Ken's, Kraft, Newman's Own, Marzetti, and Wish-Bone.
In the nineteenth century, French dressing was synonymous with vinaigrette, which is still the definition used by the American professional culinary industry. [3] [4] [5] Starting in the early twentieth century, American recipes for French dressing often added other flavorings to the vinaigrette, including Worcestershire sauce, onion juice, ketchup, sugar, and Tabasco sauce, but kept the name. [6] [7] By the 1920s, bottled French dressing was being sold as "Milani's 1890 French Dressing", but it is not clear whether it included ketchup at the time.[ better source needed ] [8] The modern version is sweet and colored orange-to-red from the use of paprika and tomatoes. [9]
In the United States, French dressing was regulated by federal standards. [10] [11] Between 1950 and 2022, the Food and Drug Administration (FDA) regulated French dressing to a standard with strict requirements of vegetable oil, vinegar, lemon or lime juice, salt, sugar, tomato paste or puree, and selected spices. On January 12, 2022, the FDA revoked the standard of identity and in the U.S. the ingredients can be at the choice of the manufacturer. [12]
In Canada, the Food and Drug Regulations of the Foods and Drugs Act state that French dressing must be prepared using a combination of vegetable oil and vinegar or lemon juice and the final product must contain at least 35 percent vegetable oil. [13]
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.
A salad dressing is a sauce for salads. Used on virtually all leafy salads, dressings may also be used in making salads of beans, noodle or pasta salads and antipasti, and forms of potato salad.
Ketchup or catsup is a table condiment with a sweet and sour flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.
Russian dressing is a piquant American salad dressing consisting of mayonnaise, ketchup, and other ingredients.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
Béarnaise sauce is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Adobo or adobar is the immersion of cooked food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
In American cuisine, Italian dressing is a vinaigrette-type salad dressing in that consists of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, sugar or corn syrup, herbs and spices and sometimes onion and garlic.
Chili sauce and chili paste are condiments prepared with chili peppers.
Vinaigrette is made by mixing an oil with a mild acid such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.
Many cuisines feature eggplant salads and appetizers.
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the soup.
Salad dressings | ||
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| Condiments |  | |
| Types | ||
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