Ingredients:

  • 1/2 cup Mayonnaise (full-fat recommended)
  • 1/2 cup cold Water
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Light Olive Oil (not extra virgin)
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Parsley
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Combine the mayonnaise, cold water, white wine vinegar, sugar, Dijon mustard, garlic powder, onion powder, dried herbs (oregano, basil, parsley), salt, and pepper in a medium mixing bowl.
  2. Whisk this mixture aggressively until the sugar is dissolved and the ingredients are fully incorporated into a smooth, slightly pale base.
  3. While continuously whisking, slowly drizzle in the 1/4 cup of light olive oil in a very thin, steady stream to properly emulsify the dressing.
  4. Once all the oil is incorporated, check the consistency. If it seems too thick, add an extra tablespoon of cold water until it drizzles nicely.
  5. Taste the dressing and adjust seasonings: add more vinegar for tang or sugar for balance, as needed.
  6. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes before serving to allow the dried herbs to fully bloom and marry with the other flavours.