sf wrote in rec.food.cooking:

> On Sat, 04 Jun 2016 18:05:04 -0600, Janet B >
> wrote:
>
> > On Sat, 04 Jun 2016 16:59:02 -0700, sf > wrote:
> >
> > > On Sat, 04 Jun 2016 17:39:19 -0600, Janet B >
> > > wrote:
> > >
> > >>
> > >> There's a recipe that I want to try. It calls for Italian
> > dressing. >> I've always just done vinegar and oil here at home --
> > it's been >> decades since I bought any bottled dressing.
> > >> What is a good bottled Italian dressing to buy or even a recipe
> > from >> you would do. Because I'm confused. I thought the Italian
> > dressing >> was the orange stuff. When I look for Italian dressing
> > recipes on the >> 'Net, there are no two that are alike.
> > >> Help!!!
> > >> Janet US
> > >
> > > I used to do oil and wine vinegar, now I use lemon (Meyer lemon)
> > > - if I'm short on lemon or want a sharper dressing, I'll use
> > > both. I put garlic powder/granules, pepper and Italian seasoning
> > > in it + a tiny pinch of salt if I think it's necessary. Smooth
> > > Dijon mustard (to help it stay emulsified) is an option, but I
> > > usually don't bother. Oh, yes - sometimes I add a dab of honey,
> > > just because I want to.
> >
> > thanks for the tip sf. I have Italian seasoning, I just never put
> > the two together in my mind. Any particular oil that you think
> > works well with this approach?
> > Janet US
>
> YW. Oil isn't set in stone for me. I mainly use EVOO, but you can
> use avocado or a flavorless oil if you EVOO is too strong for your
> liking. FWIW, it seems like salad dressing is the only time I
> actually use Italian seasoning. LOL

OMG! I live with various italian seasonings! Making Pizza sauce in a
few minutes. I get mine in bulk at Penzey's and generally will use up 2
cups of it in a 3 month timeframe.

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