Brown Derby Old-Fashioned French Dressing
from The Brown Derby Cookbook [Doubleday & Company:New York] 1949

Note: This recipe makes 1 1/2 qts, but the recipe can easily be cut back to 1/3 the amount. This would make around 2 cups of dressing.

From the cookbook: "This is the French Dressing which became so popular among the stars that the Brown Derby was prevailed upon to bottle it for home use. The cup of water is optional, depending upon the degree of oiliness desired in this dressing."

Initially the term "French Dressing" was a synonym for "vinaigrette" and this dressing is actually a vinaigrette in the original sense of the term, not the French Dressing we know today that is a sweeter, tomato-based salad dressing. It was traditionally used on the Brown Derby’s Cobb Salad.

1 cup water
1 cup red wine vinegar
1 tsp. sugar
Juice of 1/2 lemon
2 1/2 tbs. salt
1 tbs. ground black pepper
1 tbs. Worcestershire sauce
1 tsp. English mustard
1 bead garlic, chopped
1 cup olive oil
3 cups salad oil

Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. This dressing keeps well in the refrigerator. Can be made and stored in a 2 qt. Mason jar.