Italian Vinaigrette (Printer-Friendly)
Zesty herb-infused dressing with olive oil, vinegar, and Mediterranean seasonings.
# What You'll Need:
→ Main Components
01 - 1/2 cup extra virgin olive oil
02 - 1/4 cup red wine vinegar
03 - 1 tablespoon fresh lemon juice
→ Aromatics & Seasonings
04 - 2 cloves garlic, finely minced
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon dried parsley
09 - 1/2 teaspoon crushed red pepper flakes (optional, for heat)
10 - 1 teaspoon honey or sugar (optional, for mild sweetness)
→ Salt & Pepper
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a medium bowl or mason jar, combine the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, dried parsley, crushed red pepper flakes, honey (if using), kosher salt, and black pepper. Whisk vigorously until all seasonings are evenly distributed.
02 - While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Continue whisking until the dressing emulsifies and thickens to a smooth, creamy consistency.
03 - Taste the vinaigrette and adjust salt, pepper, or acid levels as needed to balance the flavor profile.
04 - Use the vinaigrette immediately, or transfer to an airtight container and refrigerate for up to one week. Shake or whisk thoroughly before each use to re-emulsify.
# Expert Advice:
01 -
- Once you taste the difference between a freshly whisked vinaigrette and anything from a supermarket shelf, there is no going back to bottled dressing.
- The same batch works as a salad dressing, a marinade for grilled chicken, and a drizzle over roasted vegetables, making it the most versatile thing in your fridge.
02 -
- If you dump the oil in too fast, the dressing will break and refuse to emulsify, so patience during that slow drizzle is everything.
- Letting the vinaigrette sit for fifteen minutes before serving gives the dried herbs time to soften and release their full flavor.
03 -
- Make a double batch because it disappears faster than you expect and the flavor actually improves on day two.
- Warm the jar in your hands for thirty seconds before shaking if it has been refrigerated, because the olive oil will be thick and cloudy straight from the cold.