French dressing

French dressing

Ingredients/Components

• sugar - 3/4 c
• oil - 1 c
• vinegar - 1/4 c
• whipping cream - 1 c
• catsup - 1/2 c
• medium onion, chopped - 1/2 item
• Worcestershire - 1 Tbsp
• semi-sweet chocolate, well chopped - 12 oz
• brandy or 1/4 tsp - 2 Tbsp

How to make french dressing:

Heat cream until bubbles begin to form around edge. Remove from heat and add chocolate. Stir gently until mixture is smooth and shiny. Stir in brandy.

Ganache will thicken as it cools. For hot fudge sundaes, pour while still warm. Or transfer to a fondue pot (placed over a candle) for dipping well-dried strawberries and cubed pound cake. For a surprisingly good crisp chocolate wafer, dip Ritz crackers in ganache.

Cool gananche for cake icings; or cool and whip with a lighter, buttercream icing. Gananche will keep refrigerated for a month. As chilled ganache stiffens, reheat over low heat. Makes over 2 cups.

Recipe categories: Fruit, Salads, Salad dressings.