And by that I mean the red stuff, not the Crane Crest deliciousness. I don’t usually use French dressing at home, but I do get it when we go to restaurants from time to time. I’ve been wanting to make dressings for a while, and I thought this would be an easy jumping off point. After a big search, I settled on this recipe from Allrecipes.
You will need
½ cup sugar ($2.44 per 4lb, $2.44/64oz = $.04 x 3.75oz = $.14)
½ cup Heinz ketchup ($3.25 per 32oz, $3.25/3.3125cups = $.98)
½ cup vegetable oil ($2.79 per 32fl.oz, $2.79/32fl.oz = $.09 x 4fl.oz = $.35)
1 organic clove garlic, pressed or minced ($.50 per head, $.50/10cloves = $.05)
¼ cup white vinegar ($3.29 per gallon, $3.29/128fl.oz = $.03 x 2fl.oz = $.05)
¼ tsp hot sauce ($1.49 per 12fl.oz, $1.49/12fl.oz = $.12/6tsp = $.02 x .25tsp = $.01)
1 ½ tsp celery seeds ($5.65 per 1.62oz, $5.65/19.62tsp = $.29 x 1.5 tsp = $.44)
1/8 tsp Worcestershire sauce ($1.85 per 10fl.oz, $1.85/53tsp = $.03 x .125tsp = less than $.01)
1 Tbsp minced chives ($.199 per .75oz, $1.99/65pieces = $.03 x 5pieces = $.15)
Mix everything together in a jar, refrigerate until you're ready to use it.
$2.17 for 15fl.oz, or $.14/fl.oz
$3.15 for 16fl.oz of Kraft Catalina dressing, or $.20/fl.oz
If you're a fan of the red-type French dressing, Try It! It took very little time, and it tastes pretty close to the store bought variety, but a little fresher. Feeling pretty good about my future with dressings right now.