I have only ever created one recipe, and it is this one. The ‘gooey’ part of the name refers to the fact that the components were completely miscalculated. It worked out really well in the end. My husband and I both enjoy it, and the guests I make sample it also do. Hope you agree.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 26 |
| Yield: | 26 servings |
Ingredients
- 1 ½ cups vegetable oil
- 1 cup ketchup
- ¾ cup white sugar
- ½ cup vinegar
- 1 small onion, chopped
- 1 teaspoon lemon juice
- 1 teaspoon paprika
- ½ teaspoon salt
Instructions
- Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator.
Reviews
Good tasting but French dressing always has mustard in it. I added Grey poupon and it was just right!
This was very good. Homemade dressing is just so much better than jar dressing from the grocery store. I used good quality olive oil from Spain because vegetable oil has PUFAs and not good for you. The chopped onions seemed a little weird because you could just put that in your salad but I bet it adds great flavor. It made quite a bit. I did use organic agave (which looks like honey) instead of sugar because I think it’s better for you.
It was a little too sweet. Next time I will cut down on the sugar. But it’s still very good.
It turned out good but something’s missing compared to wishbones French dressing
I prepared the recipe as written and was sincerely satisfied with the result. Perfect!
It was similar to what I remembered tasting. In my and my husband’s opinion, we added 1 tsp more salt, 3/4 c. vinegar, 1/2 tsp garlic powder, and 1 tsp. black pepper. It then tasted perfect to us and wasn’t too thick as before with the original. We live in Switzerland and have only tasted Kraft French dressing. My husband fell in love. I’ve even added 1/4 c. Mayo to mix it up. So delicious! Thank you for this recipe.
If you enjoy eating lettuce with ketchup, this recipe is for you.
Ketchup taste was too strong
Very good dressing. Reminds me of Western. Only variation I did was Apple Cider Vinegar.
My husband and I both loved this. We don’t have lemons where we live, so I used lime and it worked just fine. Tastes just like what you’d find in restaurants.
The only change I made was to add a splash of Worcestershire sauce. Next time I would cut back a smidgeon on the sugar, but it came out wonderfully and everyone enjoyed it.
My thoughts are if your going to rate someone else’s recipe you should follow it as closely as possible, so the only change I made was to use olive oil instead of vegetable oil as I didn’t have any. It was great as it is and has been added to my favourites. The only change I might make is to cut back on the sugar a bit.
I cut the ingredients in half. It makes a lot! It’s delicious….I did add in some Franks red hot for a little spice!! Will make this again!!
OMG, is this good. It tastes like the French dressing you’d get at a five star restaurant. You can tell there are no ingredients that you can’t pronounce in it. Just yummy!
I cut the ingredients in half. It still made a lot of dressing. So easy. Next time I would use less sugar. Loved it!
I cut the recipe in half and it still made a lot. Wondering how long it will keep in the fridge. Tastes good!
I am on a no iodine diet and this recipe saved my sanity! I substituted no salt ketchup and it was awesome! Next time I’ll try with a sugar substitute but not messing with it right now!
I made this recipe for the first time today 8/26/18! It will not be my last! I loved the flavor and consistency of it. I agree with other people’s reviews that this tastes BETTER than the stuff I been buying in the store for years! I made a few changes: I used 1/2 c of sugar and used apple cider vinegar instead of regular. This tastes delicious!!
1/4 of all ingredients for smaller portions (used in a taco salad)
Loved the way the dressing came out everyone who has tried it really likes it too. we are trying to lover our sodium intake so I used fresh tomatoes instead of ketchup and cooked those down a bit and then puréed and refrigerated before making the dressing.
I used 1/2 cup sugar and the juice of a whole lemon. I did use the blender because I didn’t want chunks of onion. It was amazingly good.