Greekhouse Dressing Recipe

Olive oil: Provides a rich, smooth base for the dressing.

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

Lemon juice: Freshly squeezed to add brightness and acidity.

Dijon mustard: Acts as an emulsifier and adds a subtle sharpness.

Garlic: Minced to infuse the dressing with a robust, aromatic flavor.

Oregano: Dried herb that brings a classic Greek taste.

Salt: Enhances all the flavors in the dressing.

Black pepper: Freshly ground to add a hint of spice and complexity.

When preparing this Greekhouse dressing, make sure to use freshly squeezed lemon juice rather than bottled juice. The fresh juice will provide a brighter, more vibrant flavor that enhances the overall taste of the dressing. Additionally, when mincing the garlic, aim for a very fine mince to ensure it distributes evenly throughout the mixture, giving a consistent garlic flavor in every bite. If you prefer a smoother texture, you can also blend the dressing using an immersion blender or a regular blender to emulsify the olive oil and red wine vinegar more thoroughly.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, making it a good alternative.

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

• 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 garlic flavor, though it will be less pungent.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor that complements the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.

• To store your Greekhouse dressing, transfer it to an airtight container, preferably a glass jar with a tight-fitting lid. This helps maintain the freshness and prevents any unwanted flavors from seeping in.
• Place the container in the refrigerator. The olive oil in the dressing may solidify slightly when chilled, but don't worry. Simply let it sit at room temperature for a few minutes before using, and give it a good shake or whisk to re-emulsify.
• For optimal flavor, use the dressing within a week. The garlic and lemon juice can lose their potency over time, so it's best enjoyed fresh.
• If you want to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top to allow for expansion. You can also use ice cube trays to freeze individual portions. Once frozen, transfer the cubes to a zip-top bag for easy storage.
• Thaw the frozen dressing in the refrigerator overnight. Once thawed, give it a good whisk to bring back its original consistency. Note that freezing may slightly alter the texture, but the flavor should remain intact.
• Avoid storing the dressing in metal containers, as the vinegar can react with the metal and affect the taste. Stick to glass or BPA-free plastic containers for the best results.
• Always use a clean spoon or utensil when scooping out the dressing to prevent contamination. This helps extend the shelf life and keeps your Greekhouse dressing fresh and delicious.

• Pour the Greekhouse dressing into a small saucepan and heat over low heat, stirring occasionally until it reaches your desired temperature. Be careful not to overheat, as this can alter the flavor of the olive oil and red wine vinegar.

• Alternatively, place the dressing in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on low power in 15-second intervals, stirring in between, until warmed through.

• For a more controlled reheating, use a double boiler. Fill the bottom pot with water and bring to a simmer. Place the dressing in the top pot and stir occasionally until it is warmed to your liking.

• If you prefer not to heat the dressing directly, you can bring it to room temperature by leaving it out on the counter for about 30 minutes before serving. This method preserves the integrity of the lemon juice and dijon mustard flavors.

• To maintain the freshness of the dressing, avoid reheating it multiple times. Instead, only warm the amount you plan to use immediately.

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

• Whisk: A tool used to blend the dressing ingredients smoothly and ensure they are well combined.

• Measuring cups: Used to measure the olive oil and red wine vinegar accurately.

• Measuring spoons: Used to measure the lemon juice, dijon mustard, dried oregano, salt, and black pepper precisely.

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

• Storage container: An airtight container to store the dressing in the refrigerator for up to a week.

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

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

Prepare ingredients in advance: Measure out the olive oil, red wine vinegar, and lemon juice ahead of time to streamline the process.

Use a food processor: Combine all ingredients in a food processor for a quick and even blend.

Minced garlic shortcut: Use pre-minced garlic from a jar to save chopping time.

Batch preparation: Double or triple the recipe and store extra dressing in the refrigerator for future use.

Pre-mix dry ingredients: Combine the dried oregano, salt, and black pepper in a small container beforehand.