DISH RESEARCH · Sauce
french dressing
Also known as: Dressing, French
Nagi Maehashi presents JB’s creamy French dressing with mayonnaise, Dijon mustard, white wine vinegar, two oils, chives and seasoning.
About french dressing
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nagi Maehashi attributes this creamy French dressing to JB. She describes it as a French vinaigrette with mayonnaise and chives added.
This selection combines whole-egg mayonnaise, Dijon mustard and white wine vinegar with extra-virgin olive oil and grapeseed oil.
Kosher salt, black pepper, water and finely chopped chives complete the selected mixture. The water loosens its consistency.
All the ingredients are placed in a jar and shaken until combined. The dressing is described as creamy white with green chive specks.
The author describes a bright, tangy flavor and suggests drizzling the dressing over leafy greens. Her salad and other serving suggestions remain separate uses.
Ingredients in french dressing
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- French
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.