Greekhouse Dressing Recipe

Olive oil: Provides a rich, smooth base for the dressing and helps to emulsify the other ingredients.

Red wine vinegar: Adds a tangy and slightly sweet flavor that balances the richness of the olive oil.

Lemon juice: Freshly squeezed lemon juice adds a bright, zesty note to the dressing.

Dijon mustard: Helps to emulsify the dressing and adds a subtle, sharp flavor.

Garlic: Minced garlic gives the dressing a robust, savory depth.

Oregano: Dried oregano adds an earthy, aromatic flavor typical of Greek cuisine.

Salt: Enhances the overall flavor of the dressing.

Black pepper: Freshly ground black pepper adds a hint of spice and complexity.

To achieve a perfectly emulsified dressing, ensure that all ingredients are at room temperature before you start. This helps the olive oil and vinegar blend more smoothly. When whisking, do so vigorously and steadily to create a stable mixture. If you find the dressing separating, you can use a small amount of dijon mustard as an emulsifier to help bind the oil and vinegar together.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and healthy fat profile, making it a good alternative.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a comparable acidity and tanginess, which works well in dressings.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar citrusy brightness and acidity.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a bit of texture to the dressing.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it lacks the fresh bite of minced garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor that complements the dressing.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, though it will also add a bit of color to the dressing.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar spiciness but is slightly milder and less visually noticeable in the dressing.

• Ensure your Greekhouse dressing is stored in an airtight container to maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator, where it can be safely stored for up to one week. The cool temperature helps preserve the olive oil and lemon juice, keeping the dressing vibrant and flavorful.
• Before each use, give the dressing a good shake or whisk to re-emulsify the ingredients. The olive oil and red wine vinegar may separate over time, but a quick mix will bring them back together.
• If you wish to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. The olive oil may solidify, but this is normal.
• Label the container with the date to keep track of its freshness. Frozen dressing can be stored for up to three months.
• When ready to use, thaw the dressing in the refrigerator overnight. Once thawed, whisk it well to restore its smooth consistency.
• Avoid refreezing the dressing after it has been thawed, as this can affect the texture and flavor of the garlic and dijon mustard.
• For the best taste, use the dressing within the recommended storage times and always check for any signs of spoilage, such as an off smell or unusual texture.

• Gently bring the Greekhouse dressing to room temperature by leaving it out on the counter for about 15-20 minutes. This helps the olive oil to liquefy and the flavors to meld together again.
• If you're in a hurry, place the container of dressing in a bowl of warm water for a few minutes. Make sure the container is sealed tightly to prevent water from seeping in.
• For a quick fix, microwave the dressing in a microwave-safe bowl on low power for 10-15 seconds. Stir well to ensure even heating and emulsification.
• Shake the container vigorously before using. This helps to re-emulsify the olive oil and red wine vinegar mixture, ensuring a consistent texture and flavor.
• If the dressing has separated too much, you can use an immersion blender to re-emulsify it. Blend for a few seconds until the mixture is smooth and well combined.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Whisk: A utensil used to blend the ingredients and emulsify the dressing.

• Measuring cups: Tools used to measure out the olive oil and red wine vinegar accurately.

• Measuring spoons: Tools used to measure the lemon juice, dijon mustard, salt, and pepper precisely.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Airtight container: A container used to store the dressing in the refrigerator to keep it fresh.

• Cutting board: A surface to safely cut and prepare the garlic cloves.

• Chef's knife: A knife used to mince the garlic cloves finely.

Pre-mince the garlic: Mince garlic in bulk and store it in the fridge to save time.

Use a jar: Combine all ingredients in a jar, seal, and shake vigorously to mix and emulsify.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Batch make: Double or triple the recipe and store extra in the fridge for future use.

Use a blender: Blend all ingredients together for a quick and smooth dressing.