French dressing is one of the oldest most famous dressing . This dressing has all ingredients you need to make any kind of salad for a variety of tastes.

The main characteristics of French sauce

Sweet and sour taste:
Balanced combination of sweetness of sugar and sourness of vinegar, along with mild aroma of mustard.
Smooth and creamy texture:
Suitable for evenly covering salad leaves and vegetables.

Various applications:

Use in all kinds of salads, sandwiches and as a marinade for meats.

Natural and tasty:

Made from healthy and natural raw materials, without harmful preservatives.

Uses:

Salads: Vegetable salad, chicken salad and even pasta salad.
Sandwiches: As a seasoning for all kinds of burgers and sandwiches.
Marinade: To season meat, poultry or fish before cooking.

Nutritional properties:

Mustard and tomato antioxidants.
Low calorie compared to some cream sauces.

History:

French dressing is one of the four mother sauces. In the nineteenth century Marie-Antoine Carême wrote the recipe in his cooking notes. Marie-Antoine Carême was one of the first chefs to develop organized basic instructions for making different sauces. Later, French names were applied to each of Tomat, Béchamel, Velouté and Espagnole sauces.

In the twentieth century, the recipe for this sauce was changed again by adding new elements, such as mayonnaise. Pepper, paprika, chopped onions, vinegar, ketchup or mayonnaise are the variable components in this sauce. French sauce, unlike the other sauces in its family, has a spicy taste and it is often used for salad rather than sandwiches.

“Mahram French Dressing was first produced in 1971, bringing a classic and beloved flavor to Iranian tables.”