1teaspoon(4g)minced garlic, or ¼ teaspoon garlic powder
½teaspoon(2g)kosher salt
¼teaspoonblack pepper
⅛teaspoonred pepper flakes, optional
¾cup(177ml)extra-virgin olive oil
Instructions
In a medium-sized bowl, whisk together red wine vinegar, honey, mustard, Italian seasoning, mayonnaise, garlic, salt, pepper, and red pepper flakes.
Slowly drizzle in the olive oil, vigorously whisking until a thickened emulsified dressing is formed. Taste dressing and season with more salt and pepper as desired.
Notes
Recipe Yield: 1 cup
Serving Size: 1 tablespoon (15 ml)
Store: In an airtight container in the refrigerator for up to 5 days. Whisk before serving.
Mayonnaise can be omitted from the recipe. However, it helps to keep the dressing emulsified longer.
MAKE IT VEGAN: Substitute the mayonnaise with vegan mayonnaise or omit.
MAKE IT PALEO: Make sure that the mayonnaise is made with olive oil (most store-bought is made with soybean or canola oil), or omit. Substitute maple syrup for honey.