When making Italian-type dressings marinades be careful of the oil, vinegar and water balance. For barbecuing and grilling, these types of dressings work best simply because they have the proper balances of oil, vinegar and water plus the herbs and spices. Never use any dressing for barbecuing and grilling which has dairy products, high sugar content, tomatoes, eggs or egg substitutes included. Contributed by:Smoky
1/3 C each olive oil, vinegar, water
1 Tbls. chopped parsley
1 Tbls. chopped oregano or 1/4 t. ground
1/2 tsp. garlic powder or 2 small cloves crushed
1/2 tsp. onion powder or 1 T. finely chopped
1/4 tsp. thyme, or 1 t. fresh thyme leaves
1/4 dried bell pepper or 1/ 2 t fresh, finely chopped
1/4 tsp. salt
1/4 tsp. fresh ground black pepper.
3 leaves fresh basil chopped or 1/4 t. dried
Put oil and water in a stainless pan and bring to simmer. Remove from heat and add all herbs and spices. After 2-3 minutes, add vinegar. Allow to cool, then refrigerate overnight for the seasonings to marry.
You can get different flavors by using different grades of olive oil and different kinds of vinegar. Start with white vinegar, next try apple cider, wine vinegar, tarragon vinegar and balsamic vinegar.
This is a superb salad dressing. For use on a salad, I would add a table spoon of capers, rub the bowl with anchovy paste and sprinkle fresh grated parmesan or Romano cheese.