Rich and delicious this French Dressing Recipe is an elevated healthy take on the classic. Whisks up in 5 minutes and is vegan and gluten-free!

Hope is the thing with feathers that perches in the soul and sings the tunes without the words and never stops at all… ~EmilyDickinson

With a balance of tart and lightly sweet, this French dressing is perfect for dressing Spinach Salad, spicy greens, raw veggies, or drizzling over grilled vegetables.  Give it a try for a yummy sandwich sauce or use it as a marinade for chicken!

Most recipes for French Dressing include ketchup, a highly-processed condiment, we intentionally left out. 

Maple syrup gives just the right balance without oversweetening.  Dijon mustard, red wine vinegar along with a touch of tomato paste gives a tangy zest.

Why make homemade salad dressing?

There is a lot hiding in most store-bought salad dressings. Making homemade dressing is fast and easy, allowing you to control the ingredients and adjust the sweetener, salt and spices to your taste.  With no fillers, no polyunsaturated oils, no “natural flavors”, just clean, straightforward ingredients.

Ingredients in French Dressing


whisking dressing ingredients together

How to make French Dressing

Step One: Whisk together red wine vinegar, dijon mustard, maple syrup, sea salt, pepper, minced garlic, smoked paprika, and tomato paste.

Step Two: Drizzle in the olive oil whisking all the while until combined and emulsified.

How Long will French Dressing Keep?

This French Dressing will keep fresh in the fridge for a week.

Let us know what you think!  Hope you enjoy.


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French Dressing

  • Author: Tonia | Feasting at Home
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1/2 cup 1x
  • Category: salad dressing
  • Method: whisked
  • Cuisine: American
  • Diet: Vegan


This easy homemade French Dressing is rich and tangy, with a hint of sweetness, and can be made in five minutes, using simple pantry ingredients! Vegan and gluten-free!


Units Scale


  1. Whisk together red wine vinegar, dijon mustard, maple syrup, sea salt, pepper, minced garlic, smoked paprika, and tomato paste.
  2. Drizzle in olive oil whisking all the while until combined and emulsified.



  • Serving Size: 1 tablespoon
  • Calories: 97
  • Sugar: 3.1 g
  • Sodium: 195.3 mg
  • Fat: 9.4 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 3.7 g
  • Fiber: 0.1 g
  • Protein: 0.1 g
  • Cholesterol: 0 mg

Keywords: French Dressing, French Dressing Recipe, French Dressing no ketchup

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  1. Delicious! I had been looking for a recipe similar to that of our grandmother’s for spinach salad. I tweaked it a bit with a minced shallot and worchestershire sauce.

  2. I used monk fruit sweetener, one table spoon still to sweet for me and will reduce it next time. Will use less vinegar also. Will experiment, and re-post.

  3. I have just recently started making homemade salad dressings and came upon yours as I was searching for homemade French dressing. Just wanted to say how delicious this is! This will definitely be a new go-to recipe! Thanks!

  4. Delicious, simple to make dressing that is a nice change of pace. I used 1 tbsp maple syrup, and that was perfect for us. Thanks for a great recipe!

  5. Second time I’ve made it. Perfect to have in fridge to accompany salads and other veggies.

  6. Wow! This is an excellent recipe. First time I’ve had French salad dressing (thank you!). The only thing I’ll do differently next time is salt to taste. I did a double batch and 1/2 tsp x 2 was too salty for me. Hard to control the salt once it’s already in. I used agave instead of maple syrup and added slowly to my taste. Can’t wait to use this dressing on my salad for the week. I couldn’t stop test tasting!

  7. I made this dressing exactly as written and it is perfect. We love it. I’ve now doubled it and it has become a staple, encouraging us to eat more salads! Thank you for publishing it.

    1. Yay for more salads! So glad you are enjoying this Arlene. My family is totally into this right now too.

  8. 2 Tablespoons of maple syrup was too much. Too sweet, I had to add more acid (red wine vinegar and mustard to balance). I would make it again minus 1 Tablespoon of the sweetener. Thanks!!

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