French dressing

French dressing is made of oil, vinegar, sugar, and other flavorings, with the coloring derived from tomato and often paprika. It exists on a spectrum between Russian and Catalina dressing. French dressing is generally pale orange and creamy, while Catalina French dressing is bright red and less creamy.{{cite book | title = The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More! | author= Erin Coopey |publisher = Quarry Books |url = https://books.google.com/books?id=5R_7AAAAQBAJ&dq=catalina+french+dressing&pg=PA94 | date = 2013 | page = 94 | isbn = 9781610587761 | access-date = 16 November 2017 }} On the Mississippi Gulf Coast, it is a common practice to dip pizza in Catalina French dressing.Karla Reddite, "Biloxi Landmark Temporarily Closes", WLOX, [https://www.wlox.com/story/1336757/biloxi-landmark-temporarily-closes/ Jun. 26, 2003]

Common brands of French dressing in the United States include Annie's, Bernstein's, Dorothy Lynch, Heinz, Ken's, Kraft, Newman's Own, Marzetti, and Wish-Bone.

At least in Canada, Kraft's "French" is a paprika & mustard dressing without tomatoes, whereas this both "Catalina" and "Russian" are tomato & onion dressings without paprika. The first two also have garlic juice. Kraft's "Catalina" and "Russian" further differ by the use of corn starch vs molasses.See pictures of the list of ingredients for

[https://www.walmart.ca/en/ip/Kraft-French-Salad-Dressing-425-mL-Bottle/5IVUW9AUPAMF Kraft's French],

[https://www.walmart.ca/en/ip/Kraft-Catalina-Salad-Dressing-425-mL-Bottle/6PZESQ2BPJ46 Kraft's Catalina] &

[https://www.walmart.ca/en/ip/Kraft-Russian-Salad-Dressing/6000153706493 Kraft's Russian]

In the nineteenth century, French dressing was synonymous with vinaigrette, which is still the definition used by the American professional culinary industry.{{cite web |url=http://www.foodtimeline.org/foodsalads.html#frenchdressing |title=French dressing & Vinaigrette |work=The Food Timeline |first=Lynne |last=Olver |author-link=Lynne Olver |access-date=2019-08-21}}{{cite book | title = French Cookbook for American Families | author= Xavier Raskin |publisher = David McKay Co. | location=Philadelphia |url = https://books.google.com/books?id=Xl42AQAAMAAJ&pg=PA213 | date = 1922 | pages = 213–214 | access-date = 30 April 2015 }}The Good Housekeeping Illustrated Cookbook, {{isbn|158816070X}}, 2001, p. 326 Starting in the early twentieth century, American recipes for French dressing often added other flavorings to the vinaigrette, including paprika, ketchup, Worcestershire sauce, onion juice, sugar, and Tabasco sauce, but kept the name.Charles Perry, "In Defense of French Dressing", Los Angeles Times, [https://www.latimes.com/archives/la-xpm-2000-feb-09-fo-62432-story.html February 9, 2000]"Heavy French Dressing", in Jeanette Young Norton, Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table, 1917, [https://archive.org/details/mrsnortonscookb00nortgoog/page/n385 p. 354] By the 1920s, bottled French dressing was being sold as "Milani's 1890 French Dressing", but it is not clear whether it included ketchup at the time.{{Better source needed|date=April 2020}}Eric Troy, "What Is French Dressing?", Culinary Lore (blog), [https://culinarylore.com/food-history:what-is-french-dressing/ June 29, 2017] The modern version is sweet and colored orange-to-red from the use of paprika and tomatoes.{{cite book | title = Professional Garde Manger| author= Lou Sackett & Jaclyn Peska |publisher = John Wiley & Sons | location= Hoboken, NJ (USA) |url = https://books.google.com/books?id=HEl6J-fr9kIC&dq=red+french+dressing&pg=PA31 | date = 2011 | page = 31| isbn = 978-0-470-17996-3 | access-date = 30 April 2015 }}

File:Kroger Creamy French Dressing - October 2023 - Sarah Stierch.jpg salad bar in Indianapolis, Indiana. ]]

In the United States, French dressing was regulated by federal standards.{{cite web | title=21 CFR 169.115 | url=https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=169.115 | access-date=26 September 2018}}{{Cite web|last=Federal Register|date=|title=French Dressing: Revocation of a Standard of Identity|url=https://www.federalregister.gov/public-inspection/2022-00494/french-dressing-revocation-of-a-standard-of-identity}} Between 1950 and 2022, the Food and Drug Administration (FDA) regulated French dressing to a standard with strict requirements of vegetable oil, vinegar, lemon or lime juice, salt, sugar, tomato paste or puree, and selected spices. On January 12, 2022, the FDA revoked the standard of identity and in the U.S. the ingredients can be at the choice of the manufacturer.{{cite news |last1=Calfas |first1=Jennifer |last2=Ansari |first2=Talal |url=https://www.wsj.com/articles/the-u-s-federal-governmentderegulates-french-dressing-11642036962 |title=The U.S. Federal Government Deregulates French Dressing |work=The Wall Street Journal |date=2022-01-12 |accessdate=2022-01-14 }}

In Canada, the Food and Drug Regulations of the Foods and Drugs Act state that French dressing must be prepared using a combination of vegetable oil and vinegar or lemon juice and the final product must contain at least 35 percent vegetable oil.{{Cite web|url=https://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-40.html#docCont|title=Consolidated federal laws of canada, Food and Drug Regulations|last=Branch|first=Legislative Services|date=2019-06-03|website=laws-lois.justice.gc.ca|access-date=2019-07-16}}

• Russian dressing
• Thousand Island dressing
• Italian dressing

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Category:Salad dressings

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