Makes about 2.5 oz (5.2 Tablespoons; about 3 servings). Serving size is 1 to 2 Tablespoons.
Favorite Italian Dressing
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoons red wine vinegar
- 1 teaspoon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian herb blend without salt (such as Penzeys Pasta Sprinkle, which blends basil, oregano, thyme and minced garlic)
- 1/8 teaspoon salt
Dinner party size
Serving size is 1 to 2 Tablespoons.
- 6 oz extra-virgin olive oil
- 2 oz red wine vinegar
- 4 teaspoons mustard
- 2 teaspoons honey
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb blend without salt (such as Penzeys Pasta Sprinkle, which blends basil, oregano, thyme and minced garlic)
- 1/2 teaspoon salt
The Small Batch Balsamic-Rosemary Vinaigrette recipe uses 2 Tablespoons oil to 1 Tablespoon Balsamic vinegar. This works because Balsamic is a sweet vinegar.
The classic vinaigrette ratio for more pungent vinegars is 3 Tablespoons oil to 1 Tablespoon vinegar (white, wine, or apple cider) or citrus juice (lemon juice, orange juice). You could even reverse the ratios — 3 Tablespoons vinegar to 1 Tablespoon oil — depending on your taste. I sometimes enjoy a 1:1 ratio. Try it with 2 Tablespoons red wine vinegar or Balsamic.
If you don’t use an emulsifier (a binder to disperse the oil in the vinegar), though, the oil separates out and solidifies into a hard layer in the fridge.While researching salad dressing emulsion, I found a recommendation to use 1 teaspoon mustard for each 1 Tablespoon vinegar and 2 to 3 Tablespoons oil. I used the 3:1 ratio to create this recipe. It is thick and creamy and doesn’t separate easily.
I analyzed about six different dressing recipes and scaled their ingredients to make this small batch version.
- An article in The Guardian on homemade salad dressings is an interesting read and was a good starting point for me.
- The Brown-Eyed Baker inspired me to radically increase the amount of black pepper (instead of having the pepper be half the amount of salt) and add 1 Tablespoon grated Parmesan cheese to my salad.
- The Kitchn gives wonderful advice on making the perfect side salad.
- Nosh On It has a ton of tips for making your own dressings and explains emulsifiers as simple “binders” to combine the ingredients.
- Bon Appetit tells you a lot about emulsifying.
- Robyn Webb recommends using a milk frother to combine your salad dressing.