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