Basic Herbal French Dressing

Yield 1 cup-

¾ cup oil, canola and/or olive

¼ cup white wine vinegar

1 clove garlic, split

2 teaspoons sugar

1 teaspoon salt

1 teaspoon paprika

1 teaspoon dry mustard

½ teaspoon dried tarragon

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper


Mix ingredients and use as a salad dressing, or marinade chicken for eight hours or overnight prior to grilling, or marinade shrimp one-half hour to one hour prior to grilling.


From The St. Louis Herb Society Cookbook, Third Edition, 1994, page 77.

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