Aunt Jean’s French Dressing
📜 Collection: Jill Collection | ✍️ Attribution: Aunt Jean | 📂 Category: Sauces A classic, tangy French dressing featuring a rich tomato soup base emulsified with vegetable oil. This vintage recipe is perfectly balanced with mustard and Worcestershire for a timeless salad accompaniment.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 0 mins | 1 hour | 24 Servings |
🔪 Key Equipment
- Blender
- Mixing bowl
- Mason jar
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can (10.75-oz) | Campbell’s Tomato Soup | undiluted |
| 1 cup | Vinegar | standard |
| 1 cup | Mazola Oil | or vegetable oil |
| 1/2 cup | Sugar | granulated |
| 1 tablespoon | Mustard | prepared |
| 1 teaspoon | Worcestershire Sauce | none |
| 1/2 teaspoon | Salt | none |
| 1 whole | Onion | peeled |
Instructions
Step 1: Base Preparation
- In a blender or mixing bowl, combine the 1 can (10.75-oz) Campbell’s Tomato Soup, 1/2 cup sugar, 1 cup vinegar, 1 tablespoon prepared mustard, 1/2 teaspoon salt, and 1 teaspoon Worcestershire sauce.
- Beat or blend the mixture until smooth and well combined.
Step 2: Emulsification
- With the blender or mixer running on low, slowly drizzle in the 1 cup Mazola oil in a very thin, steady stream.
- Continue blending until the dressing is thick, creamy, and fully emulsified.
Step 3: Storage
- Pour the dressing into a mason jar and add the 1 whole peeled onion to infuse flavor.
- Seal the jar and refrigerate until chilled and ready to serve.
💡 Make-Ahead & Storage: This dressing keeps indefinitely in the refrigerator; remove the whole onion before serving if desired.
Original Recipe Scan
