Homemade Italian Dressing

homemade italian dressing

We really love this Italian Dressing recipe. It throws together quickly and has a great bite to it.

Italian Dressing

  • 1 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp dried oregano
  • 1 tsp yellow mustard (or 1/4 tsp dry mustard powder)
  • 1/4 tsp paprika
  • 1/4 tsp dried minced garlic

Mix all ingredients in a glass container with a lid. Shake well. Refrigerate for at least 2 hours before using for the best flavor. Shake well again before serving.

What about you? Got a favorite homemade dressing recipe you wanna share? I’d love to try your recipes!

20 thoughts on “Homemade Italian Dressing”

  1. Thanks! I had never thought to make homemade Italian, but I use it in a few recipes so this will come in handy!

  2. Grapeseed oil also works well with this dressing. It’s a great alternative to olive oil as it is rich in Vitamin E and Omega 6. It has a neutral taste so it won’t change the flavor.

  3. I made this last night with light olive oil, and it came out super for the person that asked. Goya,(Spanish brand) makes a light olive oil which is pretty cheap. I also used Stevia extract instead of sugar. :o)

  4. I’m so glad I found this recipe! my son has multiple food allergies, and every store-bought dressing has something in it that he cannot have. I’m looking forward to trying this out!

  5. I’ll have to try this! I usually always have these ingredients on hand and although we don’t use dressings that much I do use Italian to marinate chicken! I would assume it could last for about a month but I could be VERY wrong! So don’t take my word for it! LOL

  6. hey Kendra, this is not a dressing recipe, Ive tried some homemade ones that have been good, but heres a challenge to you ( or anyone else), have you ever tried a good homemade mayonaise recipe? Ive tried 2 different ones over the years that were awful! there must have been good homemade mayo sometime or other. does anyone have an idea?

    • The key to good homemade mayo is two-part:
      First, you have to use a light oil or other neutral tasting oil.
      Second, you MUST add the oil VERY slowly in the beginning (a drop or two only at a time) until it starts to emulsify. After you see it starting to emulsify then you can add the rest of the oil at more of a trickle or tiny stream.


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