Italian Vinaigrette (Printable)
Herb-infused Italian vinaigrette with olive oil, red wine vinegar, lemon and garlic—great for salads and marinades.
# What You'll Need:
→ Base Liquids
01 - 1/2 cup extra virgin olive oil
02 - 1/4 cup red wine vinegar
03 - 1 tablespoon fresh lemon juice
→ Aromatics and Seasonings
04 - 2 cloves garlic, finely minced
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon dried parsley
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1 teaspoon honey or sugar (optional)
→ Salt and Pepper
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - In a medium mixing bowl or mason jar, whisk together the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, dried parsley, crushed red pepper flakes, honey (if using), kosher salt, and black pepper until well blended.
02 - While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin steady stream. Continue whisking until the dressing emulsifies, thickens, and becomes creamy.
03 - Taste the vinaigrette and adjust salt, pepper, or acidity as needed to suit your preference.
04 - Use the vinaigrette immediately over salads or grilled vegetables, or transfer to an airtight container and refrigerate for up to one week. Shake or whisk thoroughly before each use.
# Expert Tips:
01 -
- It takes exactly ten minutes and tastes brighter than anything from a store shelf.
- One jar dresses salads, marinates chicken, and drizzles over roasted vegetables all week long.
02 -
- The dressing will separate in the fridge and that is completely normal so just shake it vigorously before each use.
- Letting it sit at room temperature for fifteen minutes before serving allows the dried herbs to rehydrate and the flavors to marry.
03 -
- If your emulsion breaks and will not come together, add another half teaspoon of Dijon mustard and whisk aggressively until it pulls back together.
- A mason jar with a tight lid means you can shake instead of whisk, which is faster and creates a thicker emulsion.