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The Ultimate “House” Dressing
You know that addictive, creamy-yet-tangy dressing they serve at your favorite local steakhouse or Italian joint? The one that makes a simple bowl of iceberg lettuce taste like a gourmet meal? This is it.
We call it House Dressing because it’s the universal crowd-pleaser. It lives somewhere beautifully between a creamy Italian and a vinaigrette. It’s not as heavy as Ranch, but it clings to veggies better than plain oil and vinegar. The secret weapon? Parmesan cheese and a touch of mayonnaise. The mayo emulsifies the dressing into a creamy consistency without making it heavy, while the parmesan adds that signature savory “umami” kick.
Stop buying the bottled stuff. This takes 3 minutes to shake up in a jar and tastes infinitely fresher.
Let’s shake things up.
Why You’ll Love This Recipe
- Restaurant Quality: It mimics that “Olive Garden meets local diner” flavor profile that everyone loves but can never quite identify.
- Versatile: Pour it on green salads, use it as a marinade for grilled chicken, or dunk pizza crusts in it.
- Pantry Staples: You likely have every single ingredient in your kitchen right now. No hunting for obscure herbs.
- Customizable Creaminess: You control the texture. Want a clear vinaigrette? Skip the mayo. Want a dip? Add more mayo.
Ingredients
Here is your lineup for the only dressing you’ll ever need.
Step-by-Step Instructions
1. The Jar Method (Easiest)
Grab a clean mason jar with a tight-fitting lid. This is the best way to make dressing because the shaking action emulsifies the oil and vinegar better than whisking.
2. Combine Ingredients
Add the olive oil, red wine vinegar, mayonnaise, Dijon mustard, minced garlic, Parmesan cheese, oregano, sugar, salt, and pepper into the jar.
- Chef’s Note: If you are using fresh garlic, let it sit in the vinegar for 5 minutes before adding the oil. This “mellows” the raw garlic bite.
3. Shake It Like You Mean It
Screw the lid on tight. Shake vigorously for 15-20 seconds until the dressing turns opaque and creamy. The mayonnaise and mustard will blend with the oil to create a thick, unified sauce.
4. Taste and Adjust
Dip a lettuce leaf in (don’t just taste it with a spoon—it’s too concentrated).
- Too sour? Add another pinch of sugar.
- Too oily? Add a splash more vinegar or lemon juice.
- Not salty enough? Add a pinch of salt or more parmesan.
Tips for Success
- The “Emulsifier” is Key: Don’t skip the mayo or mustard. Oil and vinegar naturally want to separate. The lecithin in the egg yolk (mayo) and the mucilage in mustard act as magnets that hold the oil and water together.
- Let It Sit: This dressing is good immediately, but it’s great after 30 minutes in the fridge. The dried oregano rehydrates and the garlic infuses the oil.
- Storage: Homemade dressing solidifies in the fridge because of the olive oil. This is normal! Just take it out 10 minutes before serving and give it a good shake.
Variations & Substitutions
- Creamy Garlic House: Double the mayonnaise (2 tbsp) and add an extra clove of garlic for a richer, dip-like consistency.
- Greek Style: Swap the Parmesan for crumbled Feta cheese and use lemon juice instead of vinegar.
- Sweet Onion: Add 1 tablespoon of finely grated sweet onion or shallot for a sharper, savory kick.
- Vegan Version: Use maple syrup instead of honey/sugar, and swap the mayonnaise for a vegan mayo or just omit it for a vinaigrette style.
What to Serve With It
- The “Big Italian Salad”: Romaine, iceberg, red onions, pepperoncini, olives, and croutons.
- Pasta Salad Base: This dressing is robust enough to use as the sauce for a cold pasta salad.
- Marinade: Pour half a cup over chicken breasts or pork chops before grilling. The vinegar tenderizes the meat beautifully.
Storage & Nutrition
- Fridge: Keeps well for 1-2 weeks in a sealed jar.
- Calories: Approx. 90 kcal per tablespoon.
- Dietary: Gluten-free (check your mayo/mustard), Keto-friendly (omit sugar).
FAQ
Q: Can I use vegetable oil?
A: Yes. Neutral oils like avocado, canola, or sunflower oil will let the herbs and garlic shine more, whereas olive oil adds its own grassy flavor. Both are delicious.
Q: Why is my dressing clumpy in the fridge?
A: Real olive oil hardens when cold. This is a sign of quality! Run the jar under warm water for 30 seconds or let it sit on the counter while you prep dinner.
Q: Can I use fresh herbs?
A: Absolutely. Use 1.5 teaspoons of fresh chopped oregano or basil instead of dried. However, fresh herbs will reduce the shelf life to about 3-4 days.
Conclusion
This House Dressing is the unsung hero of the kitchen. It transforms the saddest bag of mixed greens into a restaurant-worthy side dish. Once you realize how easy (and cheap) it is to make, you’ll never look at the salad dressing aisle the same way again.
Shake it up, pour it on, and enjoy the best salad you’ve made at home.
If you loved this staple recipe, try my Western Omelet Quiche Recipe or Soft And Chewy Gingerbread Men Cookies next!
House Dressing
Discover the world of house dressings and elevate your salad game with the perfect dressing option. Explore a variety of flavors, from Italian to traditional, and consider factors like nutritional information and dietary preferences to find the ideal companion for your salads.
Ingredients
- Fresh greens
- House dressing
Directions
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Prepare a bed of fresh greens on a serving dish.
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Drizzle the desired amount of house dressing over the greens.
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Toss gently to coat the salad evenly before serving.
