Italian-Cheese Dressing

Homemade Italian dressing with real Parmesan blended in beats anything from a bottle. This version goes into the blender with vinegar, oil, garlic, and a spice lineup that includes celery salt, dry mustard, white pepper, and paprika. The blender emulsifies everything into a creamy, pourable dressing that clings to greens without separating on the plate.

The Parmesan adds a salty, umami richness that most store-bought Italian dressings lack entirely. Blended into the oil and vinegar, it thickens the dressing slightly and gives it a savory depth that makes simple salads taste like restaurant food.

Celery salt and dry mustard are the two ingredients that make this dressing taste “Italian” without any dried Italian seasoning blend. The celery salt adds a vegetal, aromatic note, and the dry mustard acts as an emulsifier that keeps the oil and vinegar from separating after blending.

Kitchen Tips

• Blend until fully combined but not for too long. Over-blending heats the dressing and can make the oil taste bitter.
• Chill for at least an hour before serving. The flavors need time to meld. Straight from the blender, the garlic is too sharp and the spices taste separate.
• Use white pepper, not black. White pepper has a sharper, more pungent heat that blends into the dressing without dark specks.
• Stores well for up to a week in a sealed jar in the fridge. Give it a good shake before each use.

Variations

• Creamy Italian: Add 2 tablespoons of mayonnaise to the blender for a thicker, creamier version.
• Herb Italian: Blend in 1 teaspoon each of dried oregano and basil for a more herbaceous profile.