Perfect Homemade Italian Dressing

Recipe

***Update 9-19-2016 – I’ve gotten a few comments that the 1 tablespoon of salt that the original recipe calls for is too much. A couple of followers did 1/2 a tsp of salt, so start with 1/2 of salt and if you like more, add 1/2 a tsp at a time maybe…

1 cup of the vinegar (any type is fine, wine vinegar, rice vinegar, etc…)
(I used red wine)
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1 1/3 cup of olive oil or other oil (I usually do half olive oil, half cheaper oil)
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2 tablespoons of water
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1/2 tablespoon garlic powder
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1/2 tablespoon onion powder
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1/2 tablespoon honey, white sugar
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1 tablespoons dried oregano
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1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
Original Recipe calls for – 1 tablespoons salt BUT, I’ve gotten a few comments that the 1 tablespoon is too much. A couple of followers did 1/2 a tsp of salt, so start with 1/2 of salt and if you like more, add 1/2 a tsp at a time maybe…
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Pour ingredients into a glass jar or bottle with a cover.
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You may need to use a funnel, in which case pour the dry things in first before the liquids.Cover and shake well. Use, or refrigerate for up to 90 days.

Here is the recipe again without the pictures:

 

1 cup of the vinegar (any type is fine, wine vinegar, rice vinegar, etc…)
(I used red wine)
1 1/3 cup of olive oil or other oil (I usually do half olive oil, half cheaper oil)
2 tablespoons of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey, white sugar
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
Original Recipe calls for – 1 tablespoons salt BUT, I’ve gotten a few comments that the 1 tablespoon is too much. A couple of followers did 1/2 a tsp of salt, so start with 1/2 of salt and if you like more, add 1/2 a tsp at a time maybe…

Pour ingredients into a glass jar or bottle with a cover.

You may need to use a funnel, in which case pour the dry things in first before the liquids.Cover and shake well. Use, or refrigerate for up to 90 days.

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12 thoughts on “Perfect Homemade Italian Dressing

  1. Pingback: THE NUT FARM 5
  2. This is good but…I used “light in flavor” olive oil and only 1\2 teaspoon of salt instead of a full tablespoon. There’s no need for so much salt in a tangy vinaigrette.

    1. You are right. Although I have EVOO that my daughter brought me from Italy, I like the light not so virgin olive oil for every thing. 1/2 tsp. salt is more that enough as I need a low sodium diet. I’m going to make some of this today and stash it in the fridge. Looks delish.

  3. I made the dressing Sunday, it is now Tuesday. The dressing has separated, the oil has congealed and they wont mix together. What went wrong. I’ve made salad dressings before and this had never happened. Thanks in advance for your reply.

  4. All dressings of any kind, including purchased, will separate. Did you bring it to room temperature before shaking well? Adding a 1/4 tsp. of prepared mustard will help keep it together but, may change the taste slightly.

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