Around here, that flavor at retail is scarce. Preiffer still makes their version: http://www.marzetti.com/products/pfeiffer/detail.php?bc=20&cid=1&pid=213
I don't even remember my local market carrying the French flavor in their Wishbone line. You also don't see bowls of salad dressing in restaurants anymore; I think that practice stopped about the time people started adding LSD to them on the tables.
Frankly, I don't think Classic French dressing can be reproduced in the average home kitchen. Shelf stable French dressings (there are magazine ads for Kraft French from the 60's for sale right now on ebay) are processed to keep fresh. Who knows how they made it - pasteurized it, homogenized it, used trans fats, etc. Certainly a lot of dressings were reformulated after the nuitrition labels became mandatory, mainly reducing fat. My favorite canned chicken broth at the time was made by Venice Maid. It came out of the starting gate with a rating of 52% of a day's allowance of sodium. It was soon reformulated to 37%. Taste went downhill.
In the Northeast, Cain's and Ken's Foods, both out of Massachusetts, still sell a retail French dressing. For food service, Ken's Foodservice, Cain's Foodservice, and Admiration (Supreme Oil) still make a lurid French. Most coffee shops, and diners will provide it on request.
I would go the foodservice route. The gallon jars are not that expensive. By the time you test out every french salad dressing recipe on the Internet.........
ADDENDUM: That link to the Pfeiffer dressing includes the ingredients list for that product. It would be nice if someone still had an old Kraft French dressing bottle (empty) with the label, and could post the ingredients list.
<message edited by David_NYC on Sun, 10/25/09 10:49 AM>