Good morning from a very hot and humid Indianapolis. Thank goodness this tax conference is inside. However saying that I am so cold in class I have taken to wearing socks and a large sweatshirt!
Our Monica sent me this recipe from The Yummy Life for a creamy Italian salad dressing. I rarely buy prepared salad dressings in a bottle. While living in the UK, oil and vinegar was the way to go. Great olive oils and different vinegars were really all we needed. So this recipe really hits gold with me! (See the Olympic reference there? lol) Thank you Monica for sharing this. Please keep them coming.
Ingredients:
Directions:
BLENDER or FOOD PROCESSOR METHOD:
To a blender or food processor, add all ingredients except oils. Blend until well combined. With motor running, add oils through lid opening in a thin stream; continue blending until well mixed.
BOWL & WHISK METHOD:
To a medium bowl, add all ingredients except oils. Whisk until combined. Continue whisking rapidly while adding oils to mixture in a thin stream; keep whisking until uniformly mixed.
STORAGE TIPS: Store the dressing in a mason jar, shaker bottle, or squeeze bottle in the fridge for up to 1 month. (Check your mayonnaise to be sure it's expiration date is at least 1 month away, if you want your dressing to hold that long.)
SERVING TIP: If it's too thick out of the fridge, let it rest at room temperature for 15 minutes or so, give it a good shake or stir, and it should be ready to serve.
Recipe may be doubled.
Our Monica sent me this recipe from The Yummy Life for a creamy Italian salad dressing. I rarely buy prepared salad dressings in a bottle. While living in the UK, oil and vinegar was the way to go. Great olive oils and different vinegars were really all we needed. So this recipe really hits gold with me! (See the Olympic reference there? lol) Thank you Monica for sharing this. Please keep them coming.
Ingredients:
- 3 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice (may omit and substitute an additional tablespoon of white wine vinegar)
- 1 tablespoon mayonnaise
- 1/2 teaspoon mustard (brown or Dijon)
- 3 tablespoons finely grated Parmesan cheese (not shredded--it should have a sand consistency)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar or honey
- 1/4 cup olive oil
- 1/4 cup neutral oil like vegetable, canola or grapeseed oil
Directions:
BLENDER or FOOD PROCESSOR METHOD:
To a blender or food processor, add all ingredients except oils. Blend until well combined. With motor running, add oils through lid opening in a thin stream; continue blending until well mixed.
BOWL & WHISK METHOD:
To a medium bowl, add all ingredients except oils. Whisk until combined. Continue whisking rapidly while adding oils to mixture in a thin stream; keep whisking until uniformly mixed.
STORAGE TIPS: Store the dressing in a mason jar, shaker bottle, or squeeze bottle in the fridge for up to 1 month. (Check your mayonnaise to be sure it's expiration date is at least 1 month away, if you want your dressing to hold that long.)
SERVING TIP: If it's too thick out of the fridge, let it rest at room temperature for 15 minutes or so, give it a good shake or stir, and it should be ready to serve.
Recipe may be doubled.
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