French dressing the United States, French dressing is regulated by federal standards . The Association of Dressings and Sauces is lobbying to remove this regulation. French dressing French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet and colored orange-to-red from the use of paprika and tomatoes. In
Tomato sauce added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added, or puréed together with tomatoes and then cooked together. Other seasonings typically include dried mild chili peppers (such as guajillo chili or pasilla chili), epazote, basil, oregano, parsley, and black pepper. Ground or chopped meat is also common. Tomato sauce was an ancient condiment in Mesoamerican food. The first western person to write of what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar, who made note of a prepared