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!

Kendra
About Kendra 1117 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

20 Comments

  1. 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.

  2. 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)

  3. 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!

  4. 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

  5. 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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