French dressing is a vinaigrette made with oil and vinegar, commonly used in the US and UK. Catalina dressing is a sweeter, creamier variation. Vinaigrette is a staple of French cuisine and can be adjusted to taste. The terms “French dressing” and “vinaigrette” are used interchangeably, but “vinaigrette” is more popular in coastal and urban areas. Catalina dressing includes ketchup and sugar, while mayonnaise and mustard are also common additions. When making the dressing at home, the ingredients can be adjusted to personal preference.
Especially in the United States and Great Britain, the term “French dressing” is used to refer to a vinaigrette. It is also used in reference to the Catalina dressing, a sweeter, creamier variation of the vinaigrette. Besides being readily available in most markets, French dressing is also very easy to make at home. When cooks do this, they can also adjust the seasoning to taste.
A vinaigrette is any type of dressing that starts with a base of oil and vinegar. Other ingredients such as salt, pepper, herbs and spices are also very common, with mustard vinaigrette being a common and classic variation. Vinaigrette can be served on any number of foods, from salads to breads, and is a staple of French cuisine.
Sometime in the late 1800s, English speakers began referring to a vinaigrette as a French dressing, likely in reference to its origins. While both terms are used interchangeably in English, in some regions, “French dressing” is the more acceptable terminology, while “vinaigrette” tends to be more popular along coasts and in urban areas.
However, unwary consumers who think of a French dressing as a vinaigrette can sometimes be surprised, especially in the American South. The Catalina dressing variant also includes ketchup and sugar, resulting in a sweeter, pinker dressing. Mayonnaise is also not an uncommon addition to catalina sauce, and mustard, along with paprika, are often used. The result is sweet with a slight hint of spice.
Due to regional variations on French dressing, it can be helpful to ask for a vinaigrette when you want vinaigrette, and for catalina or french dressing when you want a creamier, sweeter version. One can also simply ask what the ingredients are in a dressing to eliminate any confusion.
When making the dressing at home, of course, the imagination is the limit of the ingredients, as you presumably know what you want. Start with an oil and vinegar base and work your way up from there. Once made, a French dressing can be stored in the refrigerator for some time, although it will probably need to be shaken before using. In a very cold refrigerator, the oil can also separate and freeze. This isn’t harmful at all, although the dressing should be left at room temperature before use so that diners aren’t surprised by clumps of oil.
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