Homemade Italian
Whisk together:
1 Tbs Dijon mustard
2+ Tbs white wine vinegar*
Add 1/2 cup Extra Virgin olive oil in a stream, stirring constantly.
Add:
1 tsp onion flakes or powder
1-2 cloves minced garlic
1/2 tsp thyme
1/2 tsp basil
1/2 tsp salt
UPDATE: You can also substitute 1 tsp Italian seasoning for the thyme and basil with great results and reduce or eliminate the salt.
Shake well. You can store this on the counter. Olive oil tends to get solid in the refrigerator. Lasts at least 2 weeks, probably more!
*You can also use balsamic vinegar and similar seasonings for a totally different dressing. My 3-year-old loves “balsamic vig-a-grette” as he pronounces it!
Made it tonight with Rice vinegar- YUM!
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Fresh Pesto, Where Have You Been All My Life? « Red and Honey // Nov 6, 2010 at 10:17 am
[...] salad dressing recipe is here, and it is my new favorite – so simple and easy to make, and stores nicely in the fridge for [...]
Thanks for this awesome recipe… it’s my new favorite. Even my hubby will eat it, and he’s never liked anything but caesar until now!
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Fresh Pesto, Where Have You Been All My Life? // Jan 31, 2011 at 4:29 pm
[...] salad dressing recipe is here, and it is my new favorite – so simple and easy to make, and stores nicely in the fridge for [...]
I have read it is a health hazard to store fresh garlic out at room temp with olive oil. Could I just sub garlic powder? thanks!
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Katie Reply:
June 9th, 2011 at 10:48 pm
Anna,
katie
Garlic powder would certainly add flavor to the dressing as fresh garlic, but fewer health benefits. Because of the vinegar in the oil, it changes things – it’s actually a time-honored method of preserving things like garlic. But I understand if it makes you nervous! I’d use powder if I was in a hurry, anyway.
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