This classic vinaigrette is adapted from one of my favorite vintage cookbooks when oil and vinegar dressings were referred to as “French Dressing”. I just love that! It sounds so much fancier that way. The perfect balance of sweet and tangy, and so simple to make. There is absolutely no reason to ever buy salad dressing again!
3 tablespoons honey
1 tablespoon catchup
1/2 teaspoon dry mustard
1 teaspoon prepared horseradish
1 1/2 teaspoons salt
1/2 teaspoon celery seed (optional)
2 tablespoons vinegar
2 tablespoons lemon juice
1/2 cup salad oil
1 clove garlic, cut in half, (optional)
Combine all ingredients in a glass jar or bottle. Stir well, and place in refrigerator. Stir or shake before using. Remove garlic after it has been standing in dressing for several hours.