I admit we are Italian salad dressing snobs. I was on the hunt for a grocery store brand dressing that was tangy and creamy but was unable to find one for years. After many different attempts and adjustments, I’ve finally perfected my recipe. Today, I’m ready to share with you how to make creamy Italian Dressing that we have loved and enjoyed over the years.
This dressing has just the right amount of tang and the creaminess that we were going for all those years. It is super creamy, tangy, and hits the spot. Not only does it make an excellent dressing, but it also makes a superb marinade for chicken.
How to Make Creamy Italian Dressing
The key to making this Italian dressing creamy is to emulsify the vinegar and oil. Emulsifying the two makes them bond together resulting in the creaminess we all love. My preference for making creamy dressing is to use a stick blender but I like to have options, which are…
- Food Processor
- Stick Blender
If you would like some more details on emulsions, I recommend you go to this article, which is very detailed and helpful.
Favorite Italian Salad Ingredients
Besides this creamy Italian dressing, here are some of my favorite add-ins for my Italian salads.
- Romaine lettuce
- red onion
- kalamata olives
- cherry tomatoes
- pepperoncini peppers
- shredded parmesan
Now before we get into the recipe, I’ll tell you I used my immersion blender and this is my absolute preference for this dressing. Once you’ve emulsified the liquids and added your seasoning and parmesan, it is easy to over blend and pulverize the seasoning and parmesan.
Let’s get to the recipe
Creamy Italian Dressing
- ⅓ cup red wine vinegar
- ⅓ cup mayonnaise
- ½ cup olive oil
- ½ teaspoon parsley, dried
- ½ teaspoon Italian Seasoning
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- ¼ cup Parmesan, shredded (not powder)
- Place your vinegar, mayonnaise, and oil into a skinny bowl (if using an immersion blender) or the blender pitcher (if blending).
- Blend on high until the mixture is creamy.
- Add seasoning and parmesan cheese.
- Pulse the dressing lightly to incorporate.
- Store dressing in the refrigerator until ready to serve.