Jump to navigation Jump to search This article is about the American sweet and french salad salad dressing. For French oil-and-vinegar salad dressing, see vinaigrette.
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French dressing, in American cuisine, is a creamy dressing that varies in color from pale orange to bright red. In the nineteenth century, French dressing was synonymous with vinaigrette. In the United States, French dressing is regulated by federal standards. 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. The Good Housekeeping Illustrated Cookbook, ISBN 158816070X, 2001, p. Heavy French Dressing”, in Jeanette Young Norton, Mrs. Norton’s Cook-book: Selecting, Cooking, and Serving for the Home Table, 1917, p.