Italian Dressing Recipe

Olive oil: Provides a rich and smooth base for the dressing.

Red wine vinegar: Adds a tangy and slightly sweet flavor.

Dijon mustard: Gives a creamy texture and a hint of spice.

Oregano: Brings an earthy and aromatic note.

Garlic powder: Adds a subtle garlic flavor without overpowering the dressing.

Salt: Enhances all the other flavors.

Black pepper: Adds a touch of heat and complexity.

When making this Italian dressing, ensure to slowly drizzle the olive oil into the red wine vinegar and dijon mustard mixture while whisking continuously. This technique helps to emulsify the dressing, creating a smooth and well-blended consistency. Additionally, for a more robust flavor, consider using freshly minced garlic instead of garlic powder.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and mild flavor, making it a good alternative for dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang, though it has a slightly sweeter undertone.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in place of dijon mustard, though it has a milder flavor and less complexity.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbal note that works well in Italian dressings.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor, though it lacks the distinct garlic taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and spice, though it has a slightly different flavor and is less visually noticeable.

• To store your Italian dressing, pour it into a clean, airtight container, such as a mason jar or a bottle with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator. The olive oil in the dressing may solidify when chilled, but don't worry—this is completely normal. Simply let the dressing sit at room temperature for about 10-15 minutes before using, and give it a good shake to re-emulsify.
• If you prefer to make a larger batch and freeze it, pour the dressing into ice cube trays. Once frozen, transfer the dressing cubes to a freezer-safe bag or container. This method allows you to thaw only what you need, reducing waste.
• When you're ready to use the frozen dressing, place the desired number of cubes in a bowl and let them thaw in the refrigerator overnight. Alternatively, you can thaw them at room temperature for a quicker option.
• Always give the dressing a good shake or whisk before serving to ensure all ingredients are well combined. This is especially important if the dressing has been stored for a while, as separation can occur.
• For the best flavor, use the refrigerated dressing within one week. If frozen, aim to use it within three months for optimal taste and quality.

• Gently whisk the Italian dressing to re-emulsify the olive oil and red wine vinegar before using.
• If the dressing has solidified in the refrigerator, let it sit at room temperature for about 10-15 minutes. This allows the olive oil to return to its liquid state.
• For a quicker method, place the container of Italian dressing in a bowl of warm water for a few minutes. This will help to gently warm the dressing without cooking it.
• Avoid using the microwave to reheat the dressing, as it can alter the flavor and texture of the olive oil and other ingredients.
• Once the dressing is back to a pourable consistency, give it a good shake or whisk to ensure all the ingredients are well combined.

• Mixing bowl: Use this to combine all your ingredients together.

• Whisk: Essential for thoroughly blending the olive oil, red wine vinegar, and dijon mustard, as well as incorporating the spices.

• Measuring cups: Necessary for accurately measuring the olive oil and red wine vinegar.

• Measuring spoons: Use these to measure out the dijon mustard, dried oregano, garlic powder, salt, and black pepper.

• Storage container: If you're not serving the dressing immediately, store it in an airtight container in the refrigerator.

Pre-mix dry ingredients: Combine the dried oregano, garlic powder, salt, and black pepper in a small container ahead of time.

Use a jar: Add all ingredients to a jar, seal it, and shake vigorously instead of whisking.

Double the batch: Make a larger quantity and store it in the refrigerator for future use.

Pre-measure liquids: Measure the olive oil, red wine vinegar, and dijon mustard in advance and store them in separate containers.