{"id":736,"date":"2022-02-24T13:01:39","date_gmt":"2022-02-24T18:01:39","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/creamy-italian-dressing\/"},"modified":"2026-08-29T03:33:32","modified_gmt":"2026-08-29T07:33:32","slug":"creamy-italian-dressing","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/creamy-italian-dressing\/","title":{"rendered":"The best homemade creamy Italian dressing"},"content":{"rendered":"<h3>\ud83e\udd57 <strong>I stopped buying creamy Italian dressing the day I read the label<\/strong><\/h3>\n<p>Every bottled creamy Italian dressing I ever bought was some version of the same problem. Too oily, or too salty, or sweet in a way that tastes like candy instead of food. Read the back of a Kraft bottle sometime and count how many of those words you would actually put in a bowl yourself. I make almost everything at home anyway, so at some point I just built my own. Five minutes, a handful of things I already keep in the fridge, and it has been the house dressing ever since.<\/p>\n<h3>\ud83c\udf6f <strong>Honey and a block of real parmesan. That is the whole trick<\/strong><\/h3>\n<p>Two ingredients do the heavy lifting. Parmesan grated fresh off a block, never the sandy stuff sold pre-grated in a shaker, gives the dressing a savoury depth that no factory can bottle. And honey instead of sugar takes the edge off the white wine vinegar and the lemon without tipping into dessert.<\/p>\n<p>The rest is short: mayonnaise, good olive oil, garlic chopped by hand, Italian seasoning, dried oregano and parsley. That is it. No preservatives, no xanthan gum, no glucose-fructose syrup. If you are in Quebec I use MAG mayonnaise, which is our local brand; anywhere else a good full-fat mayonnaise does the same job.<\/p>\n<h3>\ud83c\udf5d <strong>Salad is the least interesting thing you can do with it<\/strong><\/h3>\n<p>It dresses a salad, obviously. But it is a better marinade than it is a dressing. Pour it over chicken breasts or a pork tenderloin, give it two to four hours in the fridge, then take it to the grill. The acid tenderizes and the parmesan and garlic build a crust you cannot get from a dry rub.<\/p>\n<p>It is also the dressing I reach for on a pasta salad, which is where most people are actually headed when they search for Italian dressing. It clings to cold pasta instead of sliding off the way an oil-and-vinegar version does. Try it on my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/italian-tortellini-salad\/\" target=\"_blank\"><strong>Italian tortellini salad<\/strong><\/a>, or use it to marinate my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/italian-grilled-chicken-breasts\/\" target=\"_blank\"><strong>Italian grilled chicken breasts<\/strong><\/a>. Cut vegetables and a bowl of it works too. Makes 2 cups, keeps a week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd57 I stopped buying creamy Italian dressing the day I read the label Every bottled creamy Italian dressing I ever bought was some version of the same problem. Too oily, or too salty, or sweet in a way that tastes like candy instead of food. Read the back of a &hellip;<\/p>\n","protected":false},"featured_media":9801,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"creamy italian dressing","_yoast_wpseo_title":"Creamy Italian dressing, homemade in 5 minutes","_yoast_wpseo_metadesc":"Creamy Italian dressing made in five minutes with fresh parmesan, garlic and honey. 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