Auntie Ann's Lip Smackin' Homemade French Dressing - Longmeadow

Name: Auntie Ann's Lip Smackin' Homemade French Dressing - Longmeadow
Total time: 15 min
Yield: 12 servings
Ingredients: 3 white vinegar; 1/4 salt; 1/8 ground pepper; 3 garlic cloves; 1/4 dried oregano; 1/4 parsley; 1/4 basil; 1/4 rosemary; 1/4 ground mustard; 1/2 sugar; 1/4 olive oil

Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.

5.0 · 21 reviewsRecipe card by Andi Longmeadow FarmEditorial by recipesvibrant · Updated October 13, 2026

Low Protein Vegan Savory < 15 Mins Easy Inexpensive

Total time

15 min

Servings

Calories

42.5

Ingredients

Makes 12 servings

3 white vinegar
1/4 salt
1/8 ground pepper
3 garlic cloves
1/4 dried oregano
1/4 parsley
1/4 basil
1/4 rosemary
1/4 ground mustard
1/2 sugar
1/4 olive oil

Method

Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container.
Mix thoroughly together. (I use a blender).
Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker.
Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously.
Serve as your "everyday" dressing.
I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.

Cook's notes

Whisk vigorously or use a mason jar to shake until the oil and vinegar are perfectly emulsified.
Let the dressing sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
If the dressing separates after storage, simply give it a good shake before drizzling.

Easy swaps

Use apple cider vinegar instead of white vinegar for a fruitier, milder tang.
Swap maple syrup for agave nectar if you prefer a neutral sweetener.
Add a pinch of smoked paprika for an earthy, deep flavor profile.

Frequently asked

Is this French dressing recipe vegan?

Yes! This recipe is 100% plant-based and uses no animal products.

How long does this homemade dressing last?

When stored in an airtight container in the refrigerator, it will stay fresh for up to two weeks.

Is this recipe gluten-free?

Yes, this dressing is naturally gluten-free. Just ensure your individual ingredients (like spices) are certified gluten-free if you have a severe allergy.