The French dressing recipe that I posted a few weeks ago is so yummy, but it’s sweetened with honey. Since French is my very, very favorite salad dressing, I had to come up with a sugar free version and this is IT! It’s zesty, and full of flavor, but you probably already have all of the ingredients in your pantry.
This super simple recipe is whipped up in your blender in a matter of minutes…you’ll be doing this:
And digging into something like this…
And all you’ll need are these pantry staples:
tomato paste, oil, vinegar, onion, garlic, lemon, mustard, salt & pepper.
Let’s do it! (Or scroll down to below pin it for later!)
Here’s your printable sugar free French dressing recipe:
Sugar Free French Dressing Recipe
Prep time
Total time
A delicious sugar free French dressing recipe that's full of zest and flavor! It's quick to blend up with ingredients that you probably already have in your pantry.
Author: Gwen
Recipe type: Condiments & Spice Blends
Serves: 2 cups
Ingredients
- 3 ounces tomato paste (half of a small can)
- ¾ cup water
- ½ cup oil like sunflower, olive oil, or salad oil of your choice
- ½ cup apple cider vinegar
- ½ a lemon, juiced
- 1 teaspoon prepared yellow mustard (or hot dog mustard as my son calls it)
- 1 teaspoon salt
- 1 clove garlic
- ¼ onion
- 4 packets of sweetener of your choice, or 2 teaspoons of sweet blend
- pinch of pepper
- pinch of smoked paprika, optional (but my very yummy!)
Instructions
- Place all ingredients into a blender.
- Blend until smooth.
- Store in a covered jar in the refrigerator.
Notes
Trim Healthy Mamas: 1 Tablespoon of dressing can be used in a Fuel Pull meal, contributing just a bit of fat. If you use larger serving sizes, then it moves your meal into S territory.
Weight Watchers Points Plus per T= 1
Weight Watchers Points Plus per T= 1
Nutrition Information
Serving size: 1 T Fat: 3.5 Carbohydrates: >1 net carb
To pin!
This is EXACTLY what I’ve been wanting! So yummy and no HFC or sugar or other nasty additives! Perfect! I doubled the recipe right away because I KNEW it would be delicious. Thank you so much!
Awesome, Pam! Let me know how you like it. 🙂 I love the flavor, but the texture gets a little too thick in the fridge overnight. I have to thin it down again the next time I use it. I think maybe that’s a reaction with the tomato paste?
Yes, it does get thick…I was thinking that today. I just used less and mixed it well into the salad so everything was coated.
It tastes very yummy. I have missed having French dressing – no more thanks to you! Bless you for sharing this and your other fabulous recipes.
So glad you like it! 🙂
I am eating salad with your dressing now ..EXcellent! I used Stevia for sweetener 2 packets . Thanks so much for the great naturally good recipe so much better than store bought..
So glad you’re enjoying it, Kat! 🙂
Would this work with either S, E, or FP meal with THM?
Thanks!
I give amounts for different meal types in the printable recipe notes. 🙂
I didn’t see the honey that you mentioned in the list of ingredients, only “sweetener packets of my choice”
I’m going to try this recipe anyway and use honey.
Oops! Honey would not make the recipe sugar free, since it’s a natural sugar. But I did blog the honey sweetened French Dressing Recipe here on Blendtec’s site!
How can I pin this? It says there aren’t any pinnable items on the page!
Hello there. Im having a problem understanding how everyone has a salad with every meal. If i made an e meal and within that e meal had the allotted amount of fats how do I then have a side salad without making it a crossover?
I factor the dressing in with my fat count for the meal, or just use a fat free dressing. 🙂
Hi there. Just curious if you could use lemon juice instead of lemon and if so how much?? Thank you.
You can, but I prefer fresh or even a drop of lemon eo over the shelf stable juice at the store.
1/4 of an onion or 1/4 tsp of onion powder?
1/4 of a fresh onion 🙂
You are awesome! Thanks for creating great recipes full of helpful information! Thanks fir sharing!
This dressing is awesome, thanks Gwen for the recipe. Was looking for a sugar free recipe for a salad dressing and found this awesome French dressing recipe was just the ticket for someone who cant do processed sugar in there diet.
I don’t know what happened but this was so runny!! If I make it again I would hold the water and add it a little at a time until the desired consistency.
I liked this dressing, but the ACV takes over a bit too much for me. I can’t taste the tomato-y part as much as I would like, so I would prob do half the ACV called for.
Great tip! Make it work for your taste buds. 🙂
This low carb French Dressing is soooooooo good. Thanks so much for sharing it!
Thank you! It’s my fave too!
How could I make this into a “creamy” french dressing? Trying to find a good sub so my husband can enjoy a salad on plan too. Thanks!
Sure! Sub mayo for the oil…voila! Creamy French. 🙂
OMG thank you so much. I just made some. Delicious. And diabetic friendly (I used substitute sugar because I have to). No more reading salad dressing labels. Recently diagnosed with Type 2 diabetes, salad dressings are a challenge because store bought has all kinds of stuff in it that I shouldn’t have.
Good recipe!
Thanks, Lisa! 🙂
I’m confused..I am French and I never ever heard of this :French” dressing in France. Way too sweet. It’s like French vinaigrette dressing. I don’t understand why in the States people add sugar to the basic recipe? There is NO sugar in the original traditional French vinaigrette recipe.Never has been. Only oil, vinegar, dijon mustard salt, pepper and crushed garlic,/parsley. Obviously we have variations of it (types of oil, types of vinegar, sometimes we add something sweet for special types of dishes/salads) but the original has 0 sugar in it. Zilch. Nadal. If people followed the original recipe they wouldn’t need to come up with sugar free versions….. just don’t understand why you guys in the states add sugar to everything in the first place. :/ Sorry not meant to be horrible but I really don’t get it.
Hi Caz,
Not many of our salad dressings are sweet like this one. I believe this was developed during the 50’s or 60’s…a very strange era in American’s culinary history characterized by americanized exoticly named foods and gelatin salads. I wouldn’t take it personally.
We also enjoy tart vinaigrette dressings with herbs. If they are more to your liking, then skip this one. But many Americans, myself included, have fond childhood memories of this sweet tomatoey dressing.
We don’t need to apologize for not being French-enough for the other reviewer. In the US we like to sweeten our salad dressings (even the French ones). Get over it
I just made it and it’s good: easy, a little tangy and a little sweet, with some complexity to it. The big test is whether my husband likes it (he doesn’t know it, but he’s been having lots of keto). If he does, I’ll add the fifth star.
How long does this dressing stay good in the fridge? also, what kind of onion (red, white, yellow, etc) Thank you!
Any type of onion, and best guess is a couple of weeks. The oil is the ingredient that would go rancid over time, but that really depends on how fresh your oil is to start with. You can tell by smell. 🙂
Very yummy, glad I came across your recipe.
Have you tried making a Creamy French Dressing? My husband like the creamy version, but how would I go about changing this one to a creamy version? Just add a bit of heavy cream? We are brand new to THM. thank you for all the help with your recipes.
I haven’t tried my hand at Creamy French, but I would add just a bit of mayo to get that lighter, creamier consistency.