Craving that classic, zesty Italian dressing from your favorite sub shop? This is it! While fresh herbs are lovely, this recipe leans on the convenience and concentrated flavor of dried spices to create an incredibly delicious dressing in just five minutes. It’s a ‘shake-in-a-jar’ wonder that comes together in a flash. My advice? Make a double or even triple batch—it’s so good, you’ll want to drizzle it on everything, and you’ll always have a flavor-packed dressing ready to go.
Ingredients
• ¾ cup / 180 ml light-tasting oil, such as avocado or light olive oil
• ¼ cup plus 2 tablespoons / 80 g mayonnaise
• 3 tablespoons red wine vinegar
• 1 tablespoon distilled vinegar
• 1 tablespoon lemon juice
• 1 tablespoon onion powder
• 1½ teaspoons dried basil
• 1½ teaspoons ground black pepper
• ¾ teaspoon garlic powder
• ¾ teaspoon dried oregano leaves
• ¾ teaspoon dried thyme leaves
• ½ teaspoon red pepper flakes
• ¼ teaspoon finely ground sea salt
Instructions
1. Combine all in a 16-ounce / 475-ml or larger jar or airtight container.2. Seal the container tightly and shake vigorously until the dressing is smooth and fully emulsified.3. Before serving, give the dressing a quick shake to recombine. Drizzle over your favorite salads and enjoy.
Nutritional Information
• Yields: 1½ cups / 350 mlPrep Time: 5 minutesCook Time: None
• Per tablespoon, made with avocado oil and homemade mayonnaise
• Calories: 86
• Total Fat: 9.3 g
• Saturated Fat: 1.2 g
• Cholesterol: 1 mg
• Sodium: 45 mg
• Carbohydrates: 0.5 g
• Net Carbs: 0.4 g
• Protein: 0.1 g
Pro Tips
• Store the dressing in an airtight container in the refrigerator for up to 5 days. The oil may solidify when chilled; simply let it sit at room temperature for a few minutes and shake well before using.
• For a completely vegan and egg-free version, substitute the regular mayonnaise with your favorite store-bought or homemade egg-free mayonnaise.
• Easily adapt this recipe for dietary needs. For a Low-FODMAP version, omit the onion and garlic powders. For a nightshade-free dressing, leave out the red pepper flakes.
• Elevate the flavor and control the by swapping store-bought mayonnaise with a homemade version for an even richer, more luxurious dressing.
FAQ
Q: How long does homemade Italian dressing last
A: This dressing can be stored in an airtight container in the refrigerator for up to 5 days. Be sure to shake it well before each use.
Q: Can I make this Italian dressing vegan
A: Yes, you can easily make a vegan and egg-free version. Simply substitute the regular mayonnaise with your favorite store-bought or homemade egg-free mayonnaise.
Q: Why did my dressing get solid in the fridge
A: The oil in the dressing may solidify when chilled, which is completely normal. To fix this, just let the dressing sit at room temperature for a few minutes and then shake it vigorously to recombine everything.
Q: What is the best oil for this Italian dressing recipe
A: The recipe calls for a light-tasting oil to allow the herb and spice flavors to stand out. Avocado oil or a light olive oil are excellent choices.
