Ingredients:

  • 1/2 cup full fat Mayonnaise
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Ice Cold Water
  • 2 Tablespoons Light Olive Oil
  • 2 cloves Fresh Garlic, finely minced
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Granulated Sugar
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/2 teaspoon Dried Parsley

Instructions:

  1. Mince or grate the fresh garlic very finely until it forms a paste.
  2. In a mixing bowl, combine the mayonnaise, white wine vinegar, Dijon mustard, sugar, salt, pepper, and onion powder. Whisk vigorously until fully incorporated and smooth.
  3. Stir in the dried oregano, basil, and parsley until the mixture takes on a slightly speckled appearance.
  4. Slowly drizzle in the ice-cold water while continuously whisking to stabilize the emulsion and create a creamy texture.
  5. If using a blender, slowly stream in the olive oil while running on low. If whisking by hand, incorporate the oil slowly, whisking constantly until uniform.
  6. Taste the dressing and adjust seasonings (salt or vinegar) as needed.
  7. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes before serving to allow the dried herbs to fully hydrate and meld the flavours.