3/4 cup olive oil
3-4T red or white wine vinegar (start with 3T add more to taste)
3-4TParmesan Cheese, finely grated (start with 3T add more to taste)
1 Tbsp mayonnaise (1 1/2T)
1 tsp granulated sugar (2t)
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder (3/4t)
1/2 tsp crushed red pepper (to taste, I used 1/8t)
3/4 tsp salt (1/2t fine sea salt)
1/2 tsp pepper
1 tsp lemon juice (1/4t at a time to taste)
3-4T red or white wine vinegar (start with 3T add more to taste)
3-4TParmesan Cheese, finely grated (start with 3T add more to taste)
1 Tbsp mayonnaise (1 1/2T)
1 tsp granulated sugar (2t)
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder (3/4t)
1/2 tsp crushed red pepper (to taste, I used 1/8t)
3/4 tsp salt (1/2t fine sea salt)
1/2 tsp pepper
1 tsp lemon juice (1/4t at a time to taste)
2T minced shallot
Combine all ingredients in a mason jar, cover tightly with lid and shake until well combined and emulsified.* Add more salt to taste if desired. Use right away or refrigerate up to 2 weeks.
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Recipe created from combining recipe ideas from natashaskitchen.com & thewholecook.com
