Kittencal's Creamy Italian Salad Dressing

This dressing must chill for 6 or more hours before serving don't even think about serving it right away as the flavors intensify with chilling time, even better if made a day ahead, I have left the Parmesan as optional you may add in or omit, you may adjust all amounts to taste.

• Ready In: 5 mins
• Yields: 1 1/2 cups (approx)

Ingredients

• 3⁄4 cup olive oil
• 1⁄3 cup mayonnaise (do not use salad dressing)
• 2  teaspoons Worcestershire sauce
• 2  teaspoons dried oregano
• 2  teaspoons dried basil
• 1  large garlic cloves, minced (or to taste) or 1⁄2 teaspoon garlic powder (or to taste)
• 1 1⁄2 teaspoons seasoning salt or 1  teaspoon  white salt
• 2 -4  teaspoons white sugar, more if needed to taste or 2 -4  teaspoons corn syrup
• 3  tablespoons red wine vinegar
• 2  tablespoons fresh lemon juice
• 1⁄3 cup  freshly grated parmesan cheese (optional)
•  fresh ground black pepper (to taste)

Directions

1. In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing.
2. Season with black pepper then mix in Parmesan cheese (if using).
3. Adjust all ingredients to taste.
4. Cover, and refrigerate for 6 or more hours before using.