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Smoked French Dressing

Adapted from A Super Upsetting Cookbook About Sandwiches (Clarkson Potter, 2016) by Tyler Kord, chef/president, No. 7 Restaurant Group, New York City

Chef and author Tyler Kord says about his signature sandwich spread, “So you’re going to smoke some ketchup now. It will not get you high, but it will make everything you put it on taste like a really awesome hot dog.”


1 charcoal briquette
Handful of mesquite chips, for smoking
½ cup ketchup
1–2 drops liquid smoke (optional)
1 garlic clove, minced
½ tablespoon Dijon mustard
½ cup mayonnaise
½ cup white vinegar
1 tablespoon honey
1 teaspoon salt
½ cup canola oil


Outside or in well-ventilated area, place lighted charcoal briquette on baking sheet, and put small pile of wood chips on top of it. Put ketchup in nonreactive shallow bowl or dish, and place on sheet. Cover everything with heat-safe bowl, pot or foil, propped up a bit at bottom to vent. Let sit, tasting periodically, until it reaches desired smokiness, or smoke has stopped pouring out. Or, if you prefer, add liquid smoke to ketchup.

Pour smoked ketchup in blender with remaining ingredients. Purée until smooth. This will keep in refrigerator for approximately 1 week. Makes 2 cups.