French Dressing

Store in an airtight jar or bottle in the refrigerator. Shake well before each use, as the dressing may separate over time.

Whisk thoroughly when combining ingredients to emulsify the oil and vinegar.

Adjust sweetness by adding more ketchup or honey; adjust tang by adding more vinegar.

Use on salads just before serving to prevent wilting, or store separately and dress at the table.

Makes a good marinade for grilled vegetables or chicken.

Adding oil too quickly, which causes the dressing to break or separate.

Not whisking enough, resulting in a thin, watery consistency rather than a creamy emulsion.

Using ingredients straight from the fridge, which can make emulsification harder.