It only takes a couple minutes to make Italian Vinaigrette from scratch! Drizzle this delicious salad dressing on your favorite green salad!
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried parsley flakes
- 1 teaspoon mustard powder
- ¾ teaspoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon dried basil *can substitute dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
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Measure all ingredients into a medium-sized bowl. Use a whisk to fully blend. **Oil and vinegar will not "normally" combine and will stay separated (like oil and water), so it's important to mix them well, until fully incorporated ("emulsified").
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The Italian vinaigrette is ready to be used, but for "best" flavor, refrigerate it for a couple hours BEFORE using. To store: Pour vinaigrette into a clean jar or bottle with a tight fitting lid. Label, and store in the refrigerator.
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When you're ready to enjoy the vinaigrette, shake the bottle or jar very well, to fully re-blend ingredients, before adding to a salad.