🔕 🔔

My Basket ()

All questions

Swiss "French" dressing/vinaigrette

I recently flew SwissAir and on each meal service, they served a Swiss "French" dressing with the salad. I was at first apprehensive because I don't like "American French" dressing (the orange kind) but was really surprised with the Swiss version - creamy white and very flavorful with a great tang. I can't let go of taste and have been craving it since I was in flight. I've been able to find some scant recipes online but not sure if they would yield the results I've tasted.

Does anyone have a recipe they've made or can attest as authentic or even know what I'm referring to? Thank you in advance!

asked by Lost_in_NYC 6 months ago
5 answers 410 views
48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2

Lisanne is a trusted home cook.

added 6 months ago

This sounds like what you are describing:
It sounds delicious! I may try it.

68de587a 1415 4682 863f 6f7a5c5c1744  dsc 0013
Trena Heinrich

Trena is a trusted source on general cooking.

added 6 months ago

Thank you for sharing this recipe, Lisanne. I've been a bit bored lately with my salad dressings, I'm looking forward to giving this one a try.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 6 months ago

Thanks Lisanne! I came across the same link and had it bookmarked in case I didn't hear back from anyone. I may have to give this one a-go (without the raw egg though!)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 6 months ago

Trying it tonight. Sounds creamy and tangy. Delish!!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 5 months ago


I made the Swiss French dressing as per the link with a few adjustments: no raw egg, dijon mustard instead of brown (both personal preferences), and honey & light cream instead of sugar and heavy cream due to what I had on hand. Also included some crushed garlic for more flavor. No need for water or stock as I adjusted the vinegar and oil as per to the quantity I was making. I also used an Italian spice mix from Italy that I need to use up (salt-pepper-dried oregano, rosemary, and other herbs).

The light cream does lighten the colour which is nice. And the overall taste was pretty good. I like my vinaigrettes to be really tangy (I'm an acid lover!) so trying to figure out how I can increase the tangy flavor for next time. (I added a lot of white wine vinegar in the trial batch!)

Overall it goes well with a leafy green salad and veggies and is different from the regular run of the mill dressings. Definitely try it out!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.