Serves 1
Directions
- 1Grate one garlic clove on a microplane into a mixing bowl.
- 2Add three tablespoons of white wine vinegar to the bowl.
- 3Squeeze the juice from one lemon into the bowl.
- 4Add about one and a half teaspoons of dried oregano.
- 5Add about a quarter teaspoon of onion powder.
- 6Drizzle about one and a half teaspoons of honey into the bowl.
- 7Add a decent pinch of kosher salt.
- 8Add a pinch of black pepper.
- 9Optionally, add a pinch of red pepper flake.
- 10Finely chop about half a teaspoon of fresh thyme, one and a half tablespoons of fresh parsley, and one and a half tablespoons of fresh basil.
- 11Add the chopped fresh herbs to the bowl.
- 12Add about a teaspoon of Dijon mustard to the bowl.
- 13Slowly drizzle in about half a cup of extra virgin olive oil while whisking continuously until emulsified.
- 14Pour the Italian dressing into an airtight container.
- 15For Greek dressing, grate one large garlic clove directly into an airtight container.
- 16Add about a teaspoon of Dijon mustard to the container.
- 17Add a decent pinch of kosher salt to the container.
- 18Add a pinch of black pepper.
- 19Add about half a teaspoon of dried oregano.
- 20Pour a third of a cup of red wine vinegar into the container.
- 21Squeeze the juice from one lemon into the container.
- 22Add about half a cup of olive oil to the container.
- 23Secure the lid and shake the container vigorously to combine all ingredients.
Ingredients
- 1 garlic clove
- 3 tablespoons red or white wine vinegar
- 1 whole lemon juice
- 1.5 teaspoons dried oregano
- 0.25 teaspoons onion powder
- 1.5 teaspoons honey
- pinch kosher salt
- pinch black pepper
- pinch red pepper flake
- 0.5 teaspoons fresh thyme
- 1.5 tablespoons fresh parsley
- 1.5 tablespoons fresh basil
- 1 teaspoon Dijon mustard
- 0.5 cup extra virgin olive oil
- 1 garlic clove
- 1 teaspoon Dijon mustard
- pinch kosher salt
- pinch black pepper
- 0.5 teaspoons dried oregano
- 0.33 cup red wine vinegar
- 1 whole lemon juice
- 0.5 cup olive oil
Equipment
microplane gratermixing bowlwhiskcutting boardknifeairtight container
Tips
- Fresh oregano is very easy to go overboard, it will turn everything bitter, so use dried oregano in salad dressings.
- Mustard can act as an emulsifier in salad dressings, giving a creamier texture.
- For both dressings, they taste much better after about 30 minutes to an hour, especially if using all dried herbs, as it takes a little bit for them to hydrate.
Related recipes
Chinese-American Szechuan Sauce
Chinese · Sauce & Condiment
KBBQ Beef Kabobs
Korean · Sauce & Condiment
Homemade Pickle Dressing
Sauce & Condiment
Sel aromatisé maison
Sauce & Condiment
The Ultimate Fried Chicken Dipping Sauce
Sauce & Condiment
Salsa ranchera
Mexican · Sauce & Condiment
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Romesco Sauce
Spanish · Sauce & Condiment47m
Salsa Roja
Mexican · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham
Vietnamese · Sauce & Condiment
Cane’s Sauce
Sauce & Condiment