Mrs. Meathead's Italian Vinaigrette Salad Dressing Recipe

Here's a super all-purpose vinaigrette with lots of herbs that my wife, LT, makes. We also use it as a base for marinades and on all manner of meats and veggies. To marinate ribs, I make a few minor additions, explained here.

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Prep Time 10

Servings: 4.5 cups

Course: Sauces and Condiments

Cuisine: American, Italian

Difficulty: Easy

Ingredients

1 cup red wine vinegar
⅓ cup inexpensive balsamic vinegar
8 cloves garlic
1 teaspoon sugar
1 tablespoon Morton Coarse Kosher Salt
½ teaspoon ground black pepper
3 tablespoons Dijon-style mustard
3 tablespoons dried basil
3 tablespoons dried oregano
3 cups vegetable oil (you can use olive oil, but it solidifies in the fridge)

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Method

Mince or press the garlic then add it to a big 1-quart bottle. Add everything else and shake, then keep the vinaigrette in the fridge. Shake well before using.

Notes

About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.