House Italian Dressing Recipes

Steps:

• Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Steps:

• Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)

Steps:

• Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

Steps:

• Combine all ingredients EXCEPT the whole garlic clove and whole onion and blend thoroughly.
• Test a sample, and adjust or add seasonings to taste.
• Place the clove and onion in the cruet or container that you plan to keep this dressing in.
• Refrigerate, and shake well before serving.

Steps:

• In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
• To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Steps:

• Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor.
• While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.
• Store in an airtight container in refrigerator for up to two weeks.