Greekhouse Dressing Recipe

Olive oil: A rich, flavorful oil that forms the base of the dressing.

Red wine vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Lemon juice: Provides a fresh, citrusy brightness.

Dijon mustard: Helps to emulsify the dressing and adds a subtle depth of flavor.

Garlic: Adds a pungent, savory note.

Oregano: A classic Mediterranean herb that adds earthy, aromatic flavors.

Salt: Enhances all the other flavors in the dressing.

Black pepper: Adds a hint of spice and complexity.

When making this Greekhouse dressing, ensure to mince the garlic finely to avoid any large chunks that might overpower the dressing. Using a microplane grater can help achieve a finer texture, allowing the garlic to blend seamlessly and distribute its flavor evenly throughout the dressing.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and healthy fat profile, making it a good alternative.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a comparable acidity and tanginess, which can mimic the taste of red wine vinegar.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar citrusy acidity and brightness to the dressing.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers 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 garlicky flavor, though it is less pungent than fresh garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary herbal flavor that can work well in the dressing.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color to the dressing.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness without altering the color of the dressing.

• To store your freshly made Greekhouse dressing, pour it into a clean, airtight container. A glass jar with a tight-fitting lid works perfectly.
• Place the container in the refrigerator. The dressing will stay fresh for up to one week, maintaining its vibrant flavors and creamy texture.
• Before each use, give the container a good shake or stir to re-emulsify the ingredients, as natural separation may occur.
• If you find yourself with an abundance of dressing and wish to extend its shelf life, freezing is an option. Pour the dressing into ice cube trays, filling each compartment about three-quarters full.
• Once frozen, transfer the dressing cubes to a resealable plastic freezer bag or an airtight container. Label the bag with the date to keep track of its freshness.
• When you're ready to use the frozen dressing, simply take out the desired number of cubes and let them thaw in the refrigerator or at room temperature. You can also microwave them for a few seconds to speed up the process.
• Keep in mind that freezing may slightly alter the texture of the dressing, but a quick whisk or blend will restore its creamy consistency.
• For optimal flavor, use the frozen dressing within three months. This ensures that the olive oil, red wine vinegar, and lemon juice retain their fresh, zesty notes.
• Avoid storing the dressing in the door of the refrigerator, where temperature fluctuations are more common. Instead, place it on a middle shelf to maintain a consistent, cool environment.
• If you notice any changes in smell, color, or texture, it's best to discard the dressing. Freshness is key to enjoying the full, robust flavors of this Greekhouse dressing.

• Pour the Greekhouse dressing into a small saucepan and heat over low heat, stirring occasionally. This method ensures the olive oil and red wine vinegar blend smoothly without separating.
• Alternatively, place the dressing in a microwave-safe bowl and cover it with a microwave-safe lid or plate. Heat on low power in 15-second intervals, stirring in between, until it reaches the desired temperature.
• For a quick and even reheating, use a double boiler. Place the dressing in a heatproof bowl set over a pot of simmering water. Stir gently until warmed through.
• If you prefer a more hands-off approach, transfer the dressing to a glass jar and submerge it in a bowl of hot water. Let it sit for a few minutes, shaking occasionally to mix the ingredients.
• To maintain the fresh flavors of the lemon juice and dijon mustard, avoid overheating. Aim for a gentle warmth rather than a hot temperature.

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

• Whisk: A utensil used to blend the dressing ingredients until they are well combined and emulsified.

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

• Measuring spoons: Tools 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.

• Sealed container: A container with a tight-fitting lid to store the dressing in the refrigerator.

• Refrigerator: An appliance to keep the dressing fresh for up to one week.

Pre-measure ingredients: Measure out the olive oil, red wine vinegar, and lemon juice in advance to streamline the process.

Use a blender: Combine all ingredients in a blender for a quick and thorough emulsification.

Minced garlic in bulk: Mince a larger batch of garlic and store it in the fridge for future recipes.

Pre-mix dry ingredients: Mix the dried oregano, salt, and black pepper together beforehand.

Store in a squeeze bottle: Use a squeeze bottle for easy dispensing and less mess.