Absolutely Fabulous Greek Dressing
This is the secret Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesnt need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldnt be able to make enough to use in the restaurant!
This is the secret Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesnt need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldnt be able to make enough to use in the restaurant!
- Carbohydrate 25.2520989512953 g
- Cholesterol 0 mg
- Fat 109.752668759685 g
- Fiber 7.08247555025067 g
- Protein 4.99253821853905 g
- Saturated Fat 15.1756914110915 g
- Serving Size 1 1 3/4 quart (662g)
- Sodium 262.381918236473 mg
- Sugar 18.1696234010446 g
- Trans Fat 3.13352817748903 g
- Calories 1161 calories
Step-by-step
- In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard.
- Pour in the vinegar, and mix vigorously until well blended.
- Store tightly covered at room temperature.
The Mechanics of Emulsion
Vigorous whisking forces oil and red wine vinegar into a temporary suspension, aided by the mucilage present in ground mustard seed acting as a natural surfactant. Without emulsifiers, oil droplets coalesce rapidly due to surface tension. Mustard holds these droplets apart by lowering interfacial tension.
Dried Versus Fresh Botanicals
Commercial-scale dressings rely on dried oregano and basil because dehydration concentrates essential oils like carvacrol and thymol. Fresh herbs contain up to 90 percent water, which dilutes acidity and introduces unwanted enzymes that degrade chlorophyll within 24 hours at room temperature. Dried components rehydrate slowly in the oil-acid matrix, releasing flavor compounds over hours rather than minutes.
Storage and Acidity Preservation
Room temperature storage remains viable because high concentrations of acetic acid in red wine vinegar create an inhospitable pH environment for pathogens. Olive oil protects the submerged spices from oxidation by forming a barrier against ambient oxygen. Batches stored in airtight containers maintain peak aromatic potency for up to six months without refrigeration.
