{"id":6995,"date":"2021-02-21T11:11:00","date_gmt":"2021-02-21T17:11:00","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=6995"},"modified":"2021-02-21T18:04:11","modified_gmt":"2021-02-22T00:04:11","slug":"french-dressing","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2021\/02\/french-dressing\/","title":{"rendered":"French as in Red"},"content":{"rendered":"\n<p>My Beloved and I, on the far side of middle age, recall bottled French as a deep red and savory salad dressing, maybe a hint of sweetness. Groceries these days have moved French dressing below or way above eye level on shelves so it must be out of fashion. Those Frenches are way too sweet and most are orange, creamy.<\/p>\n\n\n\n<p>So I hit social media ISO (in search of) the old style dressing, but folks agreed there that even Ott&#8217;s Original Famous Salad Dressing was sweeter than it used to be. <\/p>\n\n\n\n<p>The next step was research to make my own. Between my mom&#8217;s mid-century cookbooks and today&#8217;s Internet I found one with what should be the flavor but was cream colored. While at it, because the entire world is online, I asked Facebook for a vegan, low- or no-oil red dressing. Alas, I got essentially no response from my query:<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><strong>Looking for a recipe for wfpb [whole-food plant-based] French salad dressing, not the orange &#8220;creamy&#8221; kind but the ruddy red, less sweet one.<\/strong> <strong>Thanks!<\/strong><\/p><\/blockquote>\n\n\n\n<p>I returned to that one &#8220;almost&#8221; recipe. It is so good after I adapted it a bit it is presented here. All hail the Shane and Simple website for its <a href=\"https:\/\/shaneandsimple.com\/vegan-french-dressing\/\">Vegan French Dressing (Oil-Free)<\/a>. It&#8217;s (refined) oil-free because he makes his own vegan mayonnaise from cashews, while my lazy version goes for  convenient store mayo. That makes it orange, in either case. Mine makes about 3\/4 cup dressing, for 6-8 salads.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1\/4 cup vegan mayonnaise<\/li><li>1\/3 cup ketchup<\/li><li>2 Tablespoons vinegar, any kind<\/li><li>1 Tablespoon maple syrup<\/li><li>1 Tablespoon soy sauce<\/li><li>1\/2 teaspoon smoked paprika<\/li><li>1\/2 teaspoon white pepper<\/li><li>1\/2 teaspoon dried minced garlic OR garlic powder<\/li><li>1-2 Tablespoons water, optional<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Place all ingredients <em>except<\/em> water in a lidded 8-12 ounce jar. Stir well then close lid and shake to emulsify.<\/li><li>To thin if desired add 1 Tablespoon water, stir and add a little more water if desired.<\/li><li>Store lidded in the refrigerator. Shake or stir before using.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Recipe can be doubled.<\/li><li>Certainly wash those salad greens but, especially for the weight-conscious among us, do not dry obsessively. The salad dressing after all is liquid, and you will use less of it if the lettuce already has some moisture. One also needs less dressing if the greens and dressing are tossed <em>gently<\/em> by hand rather by tongs or other utensils. The flavor and mouth-feel are just as strong.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>My Beloved and I, on the far side of middle age, recall bottled French as a deep red and savory salad dressing, maybe a hint of sweetness. Groceries these days have moved French dressing below or way above eye level on shelves so it must be out of fashion. Those Frenches are way too sweet [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[57],"tags":[],"class_list":["post-6995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiments"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6361,"url":"https:\/\/benpollock.com\/brick\/2019\/06\/lettuce-rejoice\/","url_meta":{"origin":6995,"position":0},"title":"Lettuce Rejoice","author":"Ben S. Pollock","date":"June 2, 2019","format":false,"excerpt":"Source: National Cancer Institute's 5 A Day Resources It's getting harder to find a satisfying bottled salad dressing, for the convenience. They seem sweeter now, at least the lower fat varieties. Speaking of oil, there's a way to cut that in half: toss your salad with a hand not utensils\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Plate of lettuce salad","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":6466,"url":"https:\/\/benpollock.com\/brick\/2020\/01\/dress-up\/","url_meta":{"origin":6995,"position":1},"title":"Dress Up","author":"Ben S. Pollock","date":"January 4, 2020","format":false,"excerpt":"Lettuce Rejoice Here are two vegan salad dressings, essentially \"whole food plant based low oil,\" using pantry items (well, my ongoing pantry of staples!). The first is really quick and the second super tasty. Healthier Savory Dressing Based on \"2-Minute Oil-Free Balsamic Dressing\" from Forks over Knives 2 parts good\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6884,"url":"https:\/\/benpollock.com\/brick\/2020\/12\/make-ranch\/","url_meta":{"origin":6995,"position":2},"title":"Don&#8217;t Buy the Ranch, Make It","author":"Ben S. Pollock","date":"December 26, 2020","format":false,"excerpt":"To start with, oils are 14 grams of fat per Tablespoon, a standard amount, and that's the same for any of them, olive, avocado, coconut, soybean. Conventional vinaigrettes are 2\/3 oil and 1\/3 acid, not counting salt and other flavorings. Even before I started eating really healthy, that seemed like\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Illustration of a bowl of salad","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/salad-bowl-openclipart.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/salad-bowl-openclipart.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/salad-bowl-openclipart.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/salad-bowl-openclipart.png?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/salad-bowl-openclipart.png?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/salad-bowl-openclipart.png?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":6636,"url":"https:\/\/benpollock.com\/brick\/2020\/08\/soba-salad\/","url_meta":{"origin":6995,"position":3},"title":"Soba So Good","author":"Ben S. Pollock","date":"August 3, 2020","format":false,"excerpt":"I have bad luck making grain salads at home. For vegans, these can be cooling whole meal salads, so it's a big deal, especially in summer. They fail on me: Pasta salads either dry or gummy, rice salads that crunch. This soba salad, though, I'm starting to make weekly. It's\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Soba noodles, as packaged","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":7257,"url":"https:\/\/benpollock.com\/brick\/2022\/03\/slaw-down\/","url_meta":{"origin":6995,"position":4},"title":"Slaw Down","author":"Ben S. Pollock","date":"March 6, 2022","format":false,"excerpt":"This recipe for coleslaw took decades to nail down. Not full time, had other things to do. It starts with Porta's barbecue on Jenny Lind near my junior high school, Ramsey, in central Fort Smith, Arkansas. There were several Porta brothers, Art's only served BBQ and sides, intended for take-out\u2026","rel":"","context":"In &quot;Sides&quot;","block_context":{"text":"Sides","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/sides\/"},"img":{"alt_text":"Large steel bowl of shredded cabbage","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Shredded-Cabbage-wikimedia-commons-1920x1080-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Shredded-Cabbage-wikimedia-commons-1920x1080-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Shredded-Cabbage-wikimedia-commons-1920x1080-1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Shredded-Cabbage-wikimedia-commons-1920x1080-1.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Shredded-Cabbage-wikimedia-commons-1920x1080-1.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Shredded-Cabbage-wikimedia-commons-1920x1080-1.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":3943,"url":"https:\/\/benpollock.com\/brick\/2012\/11\/kabocha-theater\/","url_meta":{"origin":6995,"position":5},"title":"Kabocha Theater","author":"Ben S. Pollock","date":"November 23, 2012","format":false,"excerpt":"Thanksgiving. America's Feast Day. Serene Tureen (left) and Veggie Stuffing It was yesterday. Before I forget what my notes mean, here are two of the dishes whose recipes I've been tinkering with for years and now have just about settled on. We don't eat meat, so we keep experimenting with\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Serene Tureen, and Veggie Stuffing","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/6995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=6995"}],"version-history":[{"count":7,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/6995\/revisions"}],"predecessor-version":[{"id":7003,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/6995\/revisions\/7003"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media\/6363"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=6995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=6995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=6995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}