The mayo does impart an extra creaminess, but, mebbe more importantly, it cuts way back on the sugar required.
Julia Child once famously observed that “fat gives things flavor” – and, if you think about it, you’ll notice that many ‘lite’ products replace natural fats with sometimes not so natural sweeteners and such. I automatically cut any sugar called for in salad dressing recipes I come across back by at least one half; for this recipe, I cut it back to about 1/12th of what was listed, and still ended up with a fine tasting dressing.
The original recipe I came across also called for none of the traditional seasonings that go into a ‘French’ salad dressing, but I took care of that, and the finished product?
Creamy French Dressing:
•1/2 cup mayonnaise
•1/2 cup ketchup
•1/4 cup apple cider vinegar
•1/2 cup diced sweet onion
•1 tsp sugar
•1 tsp paprika
•1/2 tsp dry mustard
•1/4 tsp salt
•1/4 tsp black pepper
•1/2 tsp garlic powder
•1/4 cup salad oil
Add the sugar, paprika, dry mustard, salt, garlic powder and black pepper to a blender jar along with the sweet onion and vinegar. Add the mayonnaise and ketchup, then pulse to blend and finely chop the onion.
Transfer to a covered jar and stash in the fridge until needed.
Note: this dressing is quite nice right away, but better if allowed to rest for a couple of hours before using.
Now, for the bonus!
Simply stir together the creamy French dressing, the mayonnaise, chop pickle, dried onion bits, and the seasonings, then stash in a covered jar in the fridge for a couple of hours – this will help the dried onion to absorb a bit of the extra liquid in the sauce and to spread the flavor around.
Serve on burgers or really most any sammich where you’d add plain mayonnaise.