French dressing

Named in the Anglophone world for the early origins, in French vinaigrettes, that inspired later versions, although the present-day conventions for the dressing's composition do not directly reflect the original French influence; more at Wikipedia. Compare french fries regarding the name mostly not reflecting any direct French influence.

French dressing (usually uncountable, plural French dressings)

1. A mixture of vinegar, oil and other herbs or flavourings (vinaigrette).
   • 1909, Eva Greene Fuller, The Up-To-Date Sandwich Book: 400 Ways to Make a Sandwich, page 118:

     CREAM CHEESE AND CUCUMBER SANDWICH: On thin slices of lightly buttered brown bread spread cream cheese; over same sprinkle chopped cucumbers that have been mixed with a little French dressing. Cover with another slice of lightly buttered brown bread.

2. (US) A salad dressing that is a uniform viscous sauce with a tangy sweet flavor. It is generally made from vegetable oil, vinegar, ketchup (or tomato puree), water, paprika, other spices, and sweeteners. [From the 1950s]
3. (Canada) A salad dressing that is a uniform viscous sauce with a tangy sweet flavour. It is generally made from vegetable oil, vinegar, mustard, honey, water, and spices.

• French salad dressing
• (vinaigrette): vinaigrette
• (U.S. viscous dressing): Catalina dressing

• salad dressing

• Italian dressing (vinegar, oil, herbs and spices; a vinaigrette)
• Thousand Island dressing and Russian dressing (comparable; not drastically different)