Inner Chef

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Italian Dressing

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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



  1. Mix the vinegar, salt, and white pepper until the salt is dissolved.
  2. 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.
  3. 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.


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