Auntie Ann's Lip Smackin' Homemade French Dressing - Longmeadow

READY IN: 15mins


  • 3
    tablespoons white vinegar (although any in the cupboard works here)
  • 14
    teaspoon salt (to taste, I tend towards more rather than less for this recipe)
  • 18
    teaspoon ground pepper (to taste)
  • 3
    garlic cloves, finely minced
  • 14
    teaspoon dried oregano
  • 14
    teaspoon parsley (fresh or dried)
  • 14
    teaspoon basil (fresh or dried)
  • 14
    teaspoon rosemary (dried)
  • 14
    teaspoon ground mustard (optional)
  • 12
    teaspoon sugar (or Splenda, or honey optional)
  • 14
    cup olive oil (make sure olive oil is the dominate taste)


  • Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container.
  • Mix thoroughly together. (I use a blender).
  • Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker.
  • Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously.
  • Serve as your "everyday" dressing.
  • I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.