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
Vinegar uses for this waste is the production of kiwifruit vinegar, produced commercially in New Zealand since at least the early 1990s, and in China in 2008. Coconut vinegar, made from fermented coconut water or sap, is used extensively in Southeast Asian cuisine (notably the Philippines), as well as in some cuisines of India and Sri Lanka, especially Goan cuisine. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note. Vinegar made from dates is a traditional product of the Middle East. Pomegranate vinegar (Hebrew: חומץ רימונים) is used widely in Israel as a dressing