Your right Bear. I can see how the French dressing would be good also. It's made from basically the same ingredients (catsup, sugar, oil, vinegar) with other additional spices. I think the vinegar is key to the ZING whether it is from the mustard, French dressing or added directly. I have just found that the burger sauce is much too thin than what we used in the restaurant and in the store bought jars, and that's why I go the tomato paste route to start- just making a thicker version of French dressing.
