For those outside northeastern Ohio, the phrase “White French dressing” might not mean much. But in Akron, Ohio, it’s more than a condiment: it’s a local obsession, a culinary identity, and a source of civic pride. This creamy, mayonnaise-based dressing is so ingrained in the city’s food culture that the Akron RubberDucks baseball team even rebranded as the “Akron White French” for a single game last year—a joke that resonated deeply with locals.
The Origins of a Regional Favorite
The story begins with Stouffer’s, the once-ubiquitous restaurant chain that pioneered a tomato-free, light-colored French dressing in the mid-20th century. However, this early version was a vinaigrette stabilized with cornstarch—not the rich, mayonnaise-forward dressing Akronites know today. The modern iteration of White French took shape in the 1990s at Foley’s Restaurant, later Ken Stewart’s, under chef Charles Schaeffer. Harry Foley reportedly handed over the recipe, and while countless attempts have been made to replicate it, many argue none have quite matched the original balance of sweetness, acidity, garlic, and white pepper.
Why Akron?
The dressing’s enduring popularity in Akron isn’t accidental. It’s a hyperlocal phenomenon, rarely found outside northeastern Ohio. Chef Vinnie Cimino of Cleveland’s Cordelia restaurant, an Akron native, notes the strong connection: “We have a lot of Akron folks who come up to Cleveland, and they’re so excited to see White French on the menu.” The dressing represents a sense of place, a taste of home for those who grew up with it.
Modern Takes and Secret Ingredients
Today’s White French isn’t static. Chefs like Cimino elevate the recipe with premium ingredients: candy onions for extra sweetness, organic garlic from local farms, Duke’s mayonnaise for brightness, and even a touch of Bertman Ball Park Mustard for depth. The key, according to Cimino, is quality and time—allowing the flavors to meld overnight.
“It’s the best freaking dressing there is,” says Cimino. “It starts with the best products available to us… Ours also has a little bit of Bertman Ball Park Mustard.”
The exact recipe remains a closely guarded secret, with some chefs refusing to disclose all the ingredients. Yet, the core remains: mayonnaise, sugar, vinegar, onions, garlic, white pepper, and a touch of something extra that sets each version apart.
In conclusion, Akron’s White French dressing is a testament to the power of regional cuisine. It’s a story of adaptation, local pride, and the enduring appeal of a creamy, tangy, and uniquely Ohioan flavor.
