Italian Dressing Recipe

Dressing

1. 1

   Prepare garlic

   Peel and finely mince the garlic clove. For a milder garlic flavor, mash the minced garlic with the side of a chef's knife and then scrape it into the mixing vessel to release more aroma without large pieces.

2. 2

   Combine base liquids

   In a small bowl or a jar with a tight-fitting lid, pour in the red wine vinegar and fresh lemon juice. Add the Dijon mustard and the sugar (or honey). Whisk or shake vigorously until the mustard and sugar are dissolved and the mixture is uniform.

3. 3

   Add aromatics and seasonings

   Add the minced (or mashed) garlic, dried oregano, dried basil, dried parsley, crushed red pepper flakes, fine sea salt, and freshly ground black pepper to the acid mixture. Stir briefly to hydrate the dried herbs and begin infusing flavors.

4. 4

   Emulsify with oil

   While whisking continuously, slowly stream in the extra-virgin olive oil if using a bowl. If using a jar, add the oil, close the lid, and shake vigorously for 30–45 seconds. Continue until the dressing is emulsified and slightly thickened.

5. 5

   Adjust seasoning and add cheese

   Taste the dressing and adjust salt, pepper, or sugar to balance acidity and flavor. If using, stir in the grated Parmesan cheese for extra savory depth. If the dressing seems too sharp, add an additional 1/2 teaspoon of olive oil or a pinch more sugar to round flavors.

6. 6

   Rest for best flavor

   Let the dressing sit at room temperature for at least 15–30 minutes to allow the dried herbs and garlic to rehydrate and meld with the dressing. Give it another quick whisk or shake before serving.

7. 7

   Storage

   Store leftover dressing in a sealed jar in the refrigerator for up to 7 days. If chilled and the oil solidifies slightly, bring to room temperature and shake or whisk to re-emulsify before using. Give the dressing a quick stir or shake each time before serving.