Eric’s Famous House Dressing - Easy & Flavorful Recipe
Ingredients
- 1/2 cup quality olive oil (not the cheap stuff, okay?)
- 2 teaspoons dried oregano (a little Mediterranean magic)
- 2 teaspoons kosher salt (because basic table salt is just, well, basic)
- 1-1/2 teaspoons garlic powder (for that "pow" of flavor)
- 1-1/2 teaspoons dried basil (let’s keep it herbaceous)
- 1 teaspoon freshly ground black pepper (fresh is best!)
- 1 teaspoon onion powder (because onions without the tears = winning)
- 1 tablespoon Grey Poupon Dijon mustard (fancy name, bold flavor)
- 2/3 cup red wine vinegar (the tangy MVP of this recipe)
Instructions
- Gather your ingredients. Got everything? Double-check. Missing one? Your pantry might be judging you.
- Grab a mixing bowl. Or, if you’re fancy like me, a mason jar with a lid. (Trust me, shaking this dressing is oddly satisfying.)
- Combine the ingredients. Start with the olive oil and red wine vinegar. Then toss in all those glorious herbs and spices. Finally, plop in that Dijon mustard like the gourmet chef you are.
- Mix or shake. If you’re using a bowl, whisk until your arm feels like it’s had a good workout. Using a mason jar? Close the lid tight and shake it like you’re in a dance-off. Either way, blend until it looks like liquid gold.
- Taste test. Dip a piece of lettuce or a veggie in there and see how it’s vibing. Need more salt or pepper? Adjust to your liking. (This is your dressing now.)
- Serve and enjoy. Drizzle generously over a crisp Greek salad, or use it as a marinade for grilled chicken. Honestly, it’s good on just about everything. Leftovers? Store in the fridge for up to a week… if it lasts that long.
Notes
If the olive oil solidifies in the fridge, don’t panic! It’s just science. Let it sit at room temperature for a few minutes, then shake or stir it back to life.