Italian Dressing Recipe Makes: 2 Pints (4 cups)
(From: Professional Cooking, 7th Edition)
½ cup White wine vinegar
1 ½ tsp. Salt
½ tsp. White pepper
1 ½ cups Olive oil (you can use half olive oil and have salad oil; which is vegetable oil)
¾ tsp. Minced garlic
1 ½ tsp. Dried oregano
2 Tbsp. Chopped parsley
- Mix the vinegar, salt, and white pepper until the salt is dissolved.
- Using a wire whisk, mixing machine or blender, begin adding the oil a few drops at a time. Gradually increase the oil to a steady stream.
- Add garlic, oregano and parsley. Mix again. (The best way to re-emulsify a separated vinegar/oil dressing is to put it in a blender and spin at high speed until it is recombined).
Store unused dressing in an airtight container; in the refrigerator for up to 3 days. Remix before each use.