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1. Combine ingredients in a screw-top jar or shaker and shake well.
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2. Refrigerate until ready to use.
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3. Shake again before using.
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THE DRESSING MAY BE VARIED BY ADDING TO 1 CUP OF THE BASIC FRENCH DRESSING ANY OF THE FOLLOWING:
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1. ANCHOVY: 2 tablespoons anchovy paste and 1 tablespoon minced onion.
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2. CAPER: 1/3 cup minced, drained capers.
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3. CHEESE: ½ cup crumbled Roquefort, blue, or Gorgonzola cheese or cottage cheese with 1 tablespoon chopped chives.
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4. CHIFFONADE: 1 chopped hard-cooked egg, 1 tablespoon each minced green pepper and pimiento, 1tablespoon minced onion, and 1tablespoon chopped fresh parsley.
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5. CREAMY: 1 package (3 ounces) cream cheese and 1 tablespoon minced onions.
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6. GARLIC: 1 clove garlic, crushed.
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7. HERB: 2 tablespoons chopped fresh herbs or 1½ teaspoons dried herbs.
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8. ITALIAN: ¼ cup grated Parmesan cheese, ½ teaspoon dried oregano, ¼ teaspoon dried basil.
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9. LEMON: Substitute lemon juice for vinegar.
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10. MUSTARD: 2 teaspoons prepared sharp mustard and 1 crushed garlic clove.
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