Homestyle Italian Dressing
10m prep 0s cook 10m ready
This homemade Italian dressing is quick to make with pantry staples. Use it on salads or as a marinade.
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 272 mg
- Iron: 3.08 mg
- Magnesium: 43.8 mg
- Phosphorus: 219 mg
- Potassium: 579 mg
- Zinc: 1.8 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 44.4 ml white wine vinegar
- 14.8 ml red wine vinegar
- 1 clove garlic
- 9.86 ml Dijon mustard
- 4.93 ml honey
- 2.46 ml red pepper flakes
- Kosher salt and pepper
- 158 ml canola or olive oil
- 1.23 ml dried oregano
Let's Cook
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Step 1.
In a blender, combine 3 tablespoons white wine vinegar, 1 tablespoon red wine vinegar, 1 clove garlic (peeled), 2 teaspoons Dijon mustard, 1 teaspoon honey, ½ teaspoon red pepper flakes, and ¼ teaspoon each salt and pepper. Blend on high until smooth, about 30 seconds.
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Step 2.
With the blender running on high speed, gradually add ⅔ cup canola or olive oil in a slow, steady stream through the lid opening. Continue blending until the dressing is emulsified and creamy, about 30 seconds.
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Step 3.
Stop the blender and stir in ¼ teaspoon dried oregano by hand. Transfer the dressing to a jar or bottle. Use immediately or refrigerate for up to 1 week; shake well before using.
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