Basic Italian Dressing

A simple, fresh Italian dressing. 

I added approximately 3 tablespoons of garlic oil (purchased from a specialty store, or homemade) to a glass liquid measuring cup and filled the rest of the way with canola oil to reach 1/3 cup total for the recipe. For this reason, I omitted adding extra garlic, fresh or granulated.

If you don't have garlic oil, use canola or vegetable oil and add 1 small clove of smashed and chopped garlic. Chop the garlic as fine as you can so nobody bites into a large piece. Alternatively, press the garlic through a metal garlic press, or grate the clove on a Microplane grater. 

  • 1 1/2 tbsp Dijon mustard
  • 1/3 cup red wine vinegar
  • 1/8 cup lemon juice or juice from about 1 lemon
  • 1/2 tsp sugar
  • 1 tsp Italian dried seasoning blend of oregano, parsley, marjoram, thyme, and rosemary
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup oil see note above
  1. Add mustard, sugar, seasoning, salt and pepper, lemon juice, and vinegar into a small bowl. Whisk to combine.
  2. Slowly add oil while whisking to emulsify dressing

  3. Use immediately, or cover and refrigerate until ready to use.