Classic King Cole Restaurant French Dressing: A Creamy Ohio Favorite
If you grew up in Dayton, Ohio, the name “King Cole Restaurant” likely brings back waves of nostalgia. Their signature French dressing wasn’t just a condiment, it was a local treasure. Unlike today’s bottled versions that often taste one-dimensional and overly sweet, this creamy homemade French dressing delivers a pure, balanced flavor that enhances rather than masks the taste of fresh vegetables. The secret? A fresh egg that creates an unmatched silky texture and depth of flavor. Ready in just 10 minutes, this recipe will transform your ordinary salad into something you’ll crave.
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Why This Recipe Works
The science behind this dressing’s superiority lies in its emulsion process. Slowly incorporating oil into the egg mixture creates thousands of tiny fat droplets suspended in liquid, resulting in that perfect creamy consistency. The balance of tangy vinegar, sweet ketchup, and savory spices creates a complex flavor profile that commercial dressings can’t match.
Ingredients
- Salad oil – Forms the emulsion and creates a smooth texture
- Egg – Creates the rich, creamy base through emulsification
- Ketchup – Provides tomato flavor and natural sweetness
- White vinegar – Adds necessary acidity to balance the flavors
- Sugar – Enhances sweetness while balancing the vinegar’s tang
- Salt – Amplifies all other flavors in the dressing
- Paprika – Contributes subtle warmth and characteristic color
How to Make Restaurant French Dressing
- Mix all ingredients except salad oil in a blender.
- Drizzle the salad oil in a steady stream with the motor running and blend until emulsified.
- Season with salt and pepper if desired.
You may wonder how long you can store this salad dressing. You can store this salad dressing for up to 3 days. You must keep this salad dressing refrigerated as it is homemade and it does contain an egg.
Storage Instructions
This dressing contains raw eggs, so proper storage is essential. Store in an airtight container or a jar with a lid in the refrigerator and use within 3 days. The dressing may separate slightly when stored. If this happens, whisk before using. This dressing is not suitable for freezing.
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Authentic King Cole Restaurant Creamy French Dressing
Ingredients
- 1 egg
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/2 tablespoon salt
- 2 tablespoons paprika
- 2 1/2 cups salad oil
Instructions
- Mix all ingredients except salad oil in a blender.
- With the motor running, drizzle the salad oil in a steady stream. Blend until emulsified.
- Season with salt and pepper if desired.
Nutrition
Looking for more great homemade salad dressings? Try these recipes!
- Blue Cheese Dressing
- Creamy Asian Salad Dressing
- Hibachi Salad Dressing
- Homemade Russian Dressing
- Hot Bacon Dressing
- Japanese Dressing
- Olive Garden Italian Dressing
- Outback Caesar Dressing
- Pesto Dressing
- Santa Fe Salad Dressing
Popular Salad Recipes
Check out my easy salad dressing recipes and the best restaurant copycat recipes here on CopyKat!
While going to cosmology school in the 1970’s, I would go to King Cole, in Dayton, Ohio, for lunch. I would often get the French Dressing on my salad. Thank you for publishing this recipe!
So glad this one is here for you!
I just made this This the BEST french dressing hands down and I’ve tried a lot I could just eat this right out of the jar!! Now please don’t hate but I swapped the paprika out for the smoked version just to add a bit of tang This one is a keeper
I’m looking for a recipe for Deli Dressing by Boars Heads
Thank you for your suggestion.
I really liked this French Salad dressing.
Hello,
I am looking for a recipe for the King Cole’s meatballs. Does anyone know where I could find it?
The King Cole was an elegant place that my parents would take me once a year around Christmas. It was the first time I experienced fried lobster. Wow, did I think I was special. Don’t remember this salad dressing but we are going to try it and tip a glass to a lost restaurant great memory.
What type of vinegar did you use? Apple cider? White? Wine?
I used white vinegar
Thanks! Can’t wait to try this dressing.
I like the color of this dressing. The recipe has a kind of retro feel to it, no?
You are right. I hadn’t thought about it that way.