Italian Dressing

Once you’ve tasted homemade Italian dressing, you’ll never go back to the bottled stuff. his keeps in the fridge for a couple of months, so it’s easy to keep a batch on hand.


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1/3 cup red wine vinegar
1/2 teaspoon Dinon mustard
2 cloves crushed garlic
1 cup extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chil flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
  1. Whisk the vinegar, Dijon mustard, and crushed garlic together in a mixing bowl.
  2. Slowly add the oils in a steady stream forming an emulsion. Click How To Prepare an Emulsion for detailed instructions.
  3. Whisk in the salt, pepper, chili flakes, basil, oregano, and thyme.
  4. Cover the emulsion with plastic wrap and let sit for severals hours so that the flavors develop.



Preparation Time: 
Five minutes plus several hours downtime.
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