A tangy french-style salad dressing. Kraft markets the most famous variety. As with most condiments, you're much better off just making your own instead of buying the off the shelf stuff (it's cheaper and tastes better, and you can customize it to your desires). Here's how easy it is:
2/3 cup ketchup
1/2 cup oil (I use canola, any veg. oil should work)
1/2 cup red wine vinegar
1/2 cup sugar (honey subs really well)
1 tsp garlic powder
1 tsp onion powder
Put all ingredients in large mixing bowl. Whisk until thick (the oil and vinegar emulsifies). Serve over salad. Store in gravy boat in fridge; keeps about a week without separating.
I have a slight variation on this recipe.


1 cup oil 3/4 cup sugar or 1/2 cup Splenda/other sugar substitute (for diabetic folk)
1/3 cup ketchup
1/2 tsp salt (I don't use salt, this ingredient is optional. Honestly, you'll probably find it too salty if you add it unless it's more a pinch than a 1/2 tsp. You've been warned.)
1 tsp Worcestershire Sauce
1/2 cup vinegar

Mix all ingredients together using a small hand blender. Or whip it yourself with a whisk until smooth. For best results, make night before and let sit in fridge. This stuff can keep for a long time but it tends to go pretty fast in my house.

For those of you who need vegan friendly worcestershire sauce, there's a good recipe here.

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