Italian Vinaigrette

A classic Italian vinaigrette of red wine vinegar and olive or vegetable oil with garlic, dry mustard, parsley, dried basil or oregano, salt and pepper. Makes about 2 cups.

Naturally gluten-freeVeganVegetarianDairy-free

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Cruet of Italian vinaigrette with herbs and garlic beside a green salad
  • Prep 10 min
  • Total 10 min
  • Yield About 2 cups

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Every kitchen needs a good house vinaigrette, and this Italian dressing from Sandra Mills's recipe book is a dependable one. Red wine vinegar and oil are shaken with fresh garlic, dry mustard, parsley and dried basil or oregano.

The dry mustard helps the oil and vinegar stay blended. Use olive oil for a fruitier flavor, vegetable oil for a lighter one, or a mixture of the two. It is excellent on green salads, pasta salads and as a marinade for chicken or vegetables.

Ingredients

  • 1/2 cup red wine vinegar
  • 2 large cloves of garlic, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 1/2 cups olive oil or vegetable oil or a mixture of the two
  • 1 tablespoon minced parsley
  • 1/2 teaspoon dried basil or oregano

Instructions

  1. Combine. Place all of the ingredients in a small jar with a tight-fitting lid, or in a small bowl.
  2. Shake. Shake well until the dressing is blended.
  3. Refrigerate. Cover and refrigerate. Shake again before each use.

Gluten-freeVegetarianVeganDairy-free

Tips

  • Olive oil firms up in the refrigerator. Let the dressing stand at room temperature for 10 to 15 minutes, then shake.
  • Using half olive oil and half vegetable oil keeps the dressing pourable straight from the refrigerator.
  • Taste and add more salt if you like; the recipe is lightly salted.

Questions about this recipe

How long does homemade Italian dressing last?
Covered in the refrigerator, plan on about a week. Because it contains fresh garlic, always keep it refrigerated.
Why does my vinaigrette separate?
Oil and vinegar naturally separate. The dry mustard helps hold them together; just shake the jar before serving.
Can I use this as a marinade?
Yes. It is a good marinade for chicken, pork and vegetables. Discard any marinade that has touched raw meat.

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