French dressing is one of the classic salad dressings.
Mine is typically made 'by eye' rather than recipe but, in essence, is as follows:
50ml cider vinegar
200ml olive oil
Crushed garlic, to taste
Qtr teasp mustard powder
Salt & Pepper.
So, for a product that is about 80% oil, how do the Krafts of this world explain the culinary obscenity that is "Fat Free French Dressing"?
Sure, it is a 'salad dressing' but why not call it what it is 'Sweetened, jellied vinegar"?
It's not French. And it's not right.
...
It's probably as bad as the 'fat free half & half' milk substance they sell here in the states.
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