Homemade Italian Dressing
It’s certainly easier to buy bottled dressing, but once you try this Homemade Italian Dressing recipe, you won’t look back.
Homemade Italian dressing is easy, quick, cheap, and delicious, and it tastes so much better than any store-bought kind—no additives, nothing artificial, just the wholesome stuff.
You probably already have all these ingredients at home and you can prepare it as many times as you want: it’s very fast and will be ready in less than 2 minutes, just put all the ingredients in a regular jar and shake vigorously.
This Homemade Italian Dressing recipe is truly versatile. You can use it to sprinkle salad, a plate of mozzarella and tomatoes, to season cold pasta or grilled vegetables, instead of mayonnaise in a sandwich, or to flavor cut meat. Once prepared, you will have no problem using it.
It is important to always remember some precautions: you need an oily part, an acid part and finally salt and spices; the ingredients must all be of good quality; dose the vinegar well so as not to cover other flavours; incorporates the spices well.
Grab a jar right away and let’s get started making Homemade Italian Dressing.
Ingredients
- Power 185,14 (Kcal)
- Carbohydrates 0,93 (g) of which sugars 0,12 (g)
- Proteins 0,13 (g)
- Fat 21,04 (g) of which saturated 3,01 (g)of which unsaturated 0,02 (g)
- Fibers 0,35 (g)
- Sodium 388,33 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
METHOD
Combine all ingredients in a glass jar, close the lid and shake until well blended and emulsified. Season with salt if desired. You can also mix dressing in the blender. Use immediately or refrigerate for up to 2 weeks.
NOTE
OIL: Use extra virgin olive oil. It is better in taste and nutrition than vegetable oil.
VINEGAR: The most used is white wine. You can replace it with red wine vinegar for a stronger taste or with apple cider vinegar for a more delicate taste. To make a salad extra special, use balsamic vinegar. Lemon is a valid alternative for those who do not like the taste of vinegar.
SALT: To best distribute it, dissolve in the acid part of the condiments: vinegar or lemon. If you want to use less salt, abound with spices or aromatic herbs. Similarly, if the ingredients of the salad are olives, capers, or anchovies, being very salty, use little or no salt.
HERBS: Add a few teaspoons of chopped herbs, such as chives, parsley or tarragon.
STORAGE
Store leftover dressing in the fridge in a tightly sealed jar for up to 2 weeks.
Frequently Asked Questions (FAQ)
Is it normal for a homemade dressing to solidify when refrigerated?
Packaged condiments contain emulsifiers to prevent this. If your dressing hardens in the fridge, that’s normal. Remember to remove from the fridge and let it sit at room temperature 30 minutes before serving. Shake before use.
What is the perfect dose of oil, vinegar and salt?
For a perfectly balanced condiment, the ideal would be to use a little salt, a teaspoon of vinegar and a tablespoon of extra virgin olive oil per person. The doses are indicative because they depend on the quantity of food that we have to season and on personal preferences.
Varied doses for servings