|Main ingredients||Oil, vinegar, sugar, tomatoes, paprika|
French dressing, in American cuisine, is a creamy dressing that varies in color from pale orange to bright red. It is made of oil, vinegar, sugar, and other flavorings, with the coloring usually derived from ketchup or paprika.
In the nineteenth century, French dressing was synonymous with vinaigrette. Starting in the early twentieth century, American recipes for "French dressing" often added other flavorings to the vinaigrette, including Worcestershire sauce, onion juice, ketchup, sugar, and tabasco sauce, but kept the name. 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] The modern version is sweet and colored orange-to-red from the use of paprika and tomatoes. French dressing is generally pale orange and creamy, while "Catalina French dressing" is bright red and less creamy.
Common brands of French dressing in the United States include: Annie's, Bernstein's, Dorothy Lynch, Heinz, Ken's, Kraft, Newman's Own, Marzetti, Wish-Bone.
In the United States, French dressing was regulated by federal standards.
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.