Friday, July 3, 2009

Olive Garden Salad Dressing

1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg (see Notes, below)
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin (see Notes, below)
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes

-Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes.
-Add remaining ingredients to blender and blend on low speed for 30 seconds.
-Chill at least 1 hour before serving, the longer the better.

Notes:
*Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present.

*Pectin can be found in most supermarkets near the Jell-O® or with the Mason® jars
(they use it to make Jam's and Jellies)

I used to have a recipe that tasted like the real thing, but I haven't been able to find it in years. So this is the next closest recipe we have. If you use the dressing right after it's made, it doesn't taste quite right. It has a sweet taste. But if you make this the night before it's A LOT better. Worth the wait if you ask me!

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