- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 2 garlic cloves, halved
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3/4 teaspoon paprika
- 3/4 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried thyme
- 3/4 cup olive oil
- Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers. Yield: 1-1/2 cups.
Reviews forItalian Vinaigrette
"Katharine...olive oil clumps up when refrigerated. It will unclump if you leave it out of the fridge for 30-45 minutes. Shake well and it will emulsify like it's supposed to. You could also use another oil. I like safflower. It doesn't clump when cold. The recipe as written should keep for quite awhile as it has no dairy in it."
"Very good. Used it on potato green bean salad recipe from TOH Annual 2016.i used a little less extra virgin olive oil."
"Loved the taste of this dressing! I made just enough for a single salad so put all of the ingredients in a jar and shook to combine instead of using a blender as directed. Also omitted the water so cut back a bit on the vinegar & lemon juice."
"This is by far the best homemade dressing I have tried yet. However, I need to ask how long it last in the refrigerator? I also had an issue when I went to use it again, it had gotten all clumpy, is that normal, or is it unusable at this point?"
"Yummy!!!! I would definitely make this again!"
"I really like this recipe. It is very refreshing and the best of all of the salad dressings I have had, ever."
"This was pretty good."