Mother's Greek/Italian Dressing

By bakers_delight85

Ingredients

• 2 cloves garlic
• 3 Tbsp. dried oregano
• 6 oil-packed anchovy fillets
• 1/3 red wine vinegar
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Details

Servings 1

Preparation

Step 1

Combine the garlic, oregano, and anchovy fillets in a food processor and pulse until finely chopped. Add the vinegar and pulse a few more times.
With the motor running, slowly drizzle the oils through the feed tube until they're fully incorporated and the dressing is emulsified. The dressing should be thick. Season with the salt and pepper. (Anchovies are salt, so the dressing won't need much salt.) The dressing will keep covered and refrigerated for up to 2 weeks.