AUNTIE ANN'S LIP SMACKIN' HOMEMADE FRENCH DRESSING - LONGMEADOW
Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.
Provided by Andi Longmeadow Farm
Categories Salad Dressings
Time 15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container.
- Mix thoroughly together. (I use a blender).
- Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker.
- Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously.
- Serve as your "everyday" dressing.
- I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.
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Kaelyn
[email protected]5 stars! This dressing is a winner.
Nusaibah Abubakar
[email protected]This dressing is a keeper! It's so easy to make and it tastes amazing.
Bosy
[email protected]I'll definitely be making this dressing again. It's a new family favorite.
Stanley Osazee
[email protected]This is the best French dressing I've ever had. It's so flavorful and versatile.
SuvdkAz Bud
[email protected]I love this dressing! It's so easy to make and it tastes delicious.
nadim Nilima
[email protected]Yum! This dressing is so good. It has a great balance of flavors.
joel Sanchez
[email protected]This dressing is amazing! I used it on a salad and it was the perfect complement to the fresh greens and vegetables.
jesus rico
[email protected]I'm not usually a fan of French dressing, but this recipe changed my mind. It's so light and refreshing. I'll definitely be making it again.
PIPO Dz
[email protected]This is my go-to French dressing recipe. It's so easy to make and always turns out great. I love the combination of flavors.
Maira Ayaz
[email protected]I made this dressing for a potluck and it was a huge hit! Everyone loved it and asked for the recipe. It's definitely a keeper.
Nompelo Dyabaza
[email protected]I've tried many French dressing recipes over the years, but this one is by far the best. It's so flavorful and versatile. I use it on salads, sandwiches, and even as a marinade for chicken.
Waqas Rahim
[email protected]This French dressing recipe from Auntie Anne's is a real winner! It's super easy to make and has a fantastic flavor. I love the tangy, slightly sweet taste.