Time 2m Yield 1 cup, 4-6 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients in a bottle. Shake to blend. Allow flavors to blend about an hour or so, Will even be more flavorful the following day. Be sure to refrigerate any leftovers. Makes about 1 cup.
Number Of Ingredients 8 Steps:
Choose the vinegar you want for the base of your Italian dressing and pour into a salad dressing carafe. Add olive oil, garlic, and dried seasonings. Shake and it’s ready to serve.
Time 10m Yield about 3/4 cup dresssing Number Of Ingredients 11 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.)
Time 10m Yield about 3/4 cup dresssing Number Of Ingredients 7 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.)
Time P1DT5m Yield 8 Number Of Ingredients 5 Steps:
In a mixing bowl, whisk together the bottled dressing, garlic, basil, oregano and sugar. Refrigerate at least 24 hours before serving.
Time 5m Yield 12 ounces, 6 serving(s) Number Of Ingredients 11 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.
Time 15m Yield 1-1/2 cups. Number Of Ingredients 11 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.
Time 15m Yield 1-1/2 cups. Number Of Ingredients 12 Steps:
Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.
