How to Make Creamy Italian Dressing

Creamy Italian salad dressing is easy to make and nicely tart and tangy. Add more seasonings or different fresh herbs as you like. This recipe yields about 1 1/2 c. dressing.

Things You'll Need

• 1 minced garlic cloves
• 1/2 tsp. salt
• 2/3 c. vegetable oils
• 1 lemons
• 2 or 3 drops Worcestershire sauces
• 1 tsp. granulated sugar
• 1 tbsp. fresh oregano - minced
• 2 tbsp. red wine vinegars
• 1/2 tsp. garlic powders
• 2 egg yolks
• 1/4 tsp. white pepper
• 1 tsp. Dijon mustards
• 1 tbsp. fresh parsley - minced
• 1 tsp. cracked black pepper

Instructions

1. Place the egg yolks and mustard in a mixing bowl and whisk them together well.

2. Add all remaining ingredients except the lemon and the oil.

3. Whisk the ingredients well, until they are completely combined.

4. Drizzle the oil into the bowl in a thin, steady stream, whisking continually until it is completely incorporated.

5. Taste the dressing to gauge how much lemon juice to add. The dressing should be very tangy.

6. Halve the lemon and squeeze in 1 or 2 tsp. fresh lemon juice. Taste again and continue whisking in lemon juice until the dressing is tangy enough for your taste.

Tips & Warnings

• Since this dressing contains raw egg yolk, make it as you need it and don't store it for very long.

• Be generous with the lemon juice. Since salad dressings are meant to coat lettuces and greens, which are usually mostly water, dressing should be very powerful in flavor. When combined on your palate, the greens and the dressing will balance each other perfectly.

• Remember that this recipe contains raw egg yolk.