Fry the shallots in 1 teaspoon rapeseed oil until translucent and place in a tall mixing vessel.
Peel the potatoes, mash them with a fork and place in the container.
Add the garlic, vinegar, jelly, mustard, locust bean gum and some broth and puree with a hand blender until creamy. Gradually add the oil and then the rest of the broth and mix until a thick, creamy consistency is obtained. Season to taste with pepper.
If desired, the French dressing can be refined with various herbs.
Non-vegans can use a boiled egg yolk for thickening instead of the carob gum.
The French dressing can be kept in the refrigerator for about 1 week.
It tastes good with potato salad and endive salad with radiccio or lamb`s lettuce.