Where is french dressing from

Or I'm not French anymore. Anyway, I can usually figure out why things are labeled "French" here, like "French Vanilla" probably refer sto vanilla from Tahiti, "French Toast" is an upgraded version of pain perdu, but 'French dressing", that orange sweet stuff with ketchup in it, I don't understand. If anybody knows and can give me a more credible version than wikipedia O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Newsletter Shop Help Center. General Discussion. It contained vinegar, sure, but also sugar, tomato, paprika , and other spices.

Here are the ingredients:. This has not stopped many from assuming that American French dressing is a French vinaigrette with ketchup added. This may be supposing a stronger connection to a French heritage than actually existed.

Although there are many recipes for Catalina dressing on the web, these are all copycats of the original bottled product. Regardless of their murky past, French and Catalina dressings have their following. This recipe from Frank includes cayenne powder. In an appropriately sized bowl, combine all of the ingredients and mix thoroughly. Chill in the refrigerator before serving.

Hertzmann, Peter. A recipe for "Sweet French dressing," from "Dishes and Beverages of the Old South," published in by Martha McCulloch Williams, calls for equal amounts of salt, sugar and paprika, and uses red wine vinegar. This would provide an orange coloring and sweet taste, and is possibly an early example of orange French dressing. The recipe reads:. Wet with claret red wine vinegar, adding it gradually, and stirring smooth.

Make as thick as cream. Add twenty drops Tabasco, twenty drops onion juice, the strained juice of half a lemon, and half a teaspoonful of brandy, rum, or whiskey. Serve very cold on slices of cucumber or on head lettuce. To this point, the orange dressing was carefully differentiated from regular French dressing. It was called "Dixie" French dressing, its antecedent above "sweet" French dressing. The shift that made America think that real French dressing was orange can be, not surprisingly, laid squarely on the doorstep of Kraft Foods.

Ah ha! Into the '50s and '60s the term French dressing still referred to vinaigrettes in classier cookbooks, but by the late '70s it was orange and orange it was, and vinaigrettes were called "Italian" dressing — a term not seen in the earlier part of the century.