Olive Garden-ish Italian Dressing for Whole30

This is Whole30 compliant and and stays emulsified because of the egg. It's good used as a veggie dip too. If you're not avoiding dairy and sugar, a little romano cheese and honey might be a nice addition.

Category: Salad

Cuisine: not set

Ready in 10 minutes

by katie_n_burnham

Ingredients

1/2 tablespoon oregano

1/2 tablespoon sea salt

1/2 tablespoon garlic powder

1/4 tablespoon onion powder

1/4 tablespoon parsley

1/2 teaspoon marjoram

1/8 teaspoon pepper

1 egg room temperature

juice of 1/2 a lemon room temperature

3 oz. white wine vinegar

7 oz. Extra virgin olive oil

1/4 cup water or less for a thicker consistency

Directions

Start with a room temperature egg and lemon, or pop your lemon and egg both in some warm water for a few minutes to warm them up before using. The dressing won't emulsify properly if they're cold. Put everything but the olive oil in the blender and then slowly stream in the olive oil while blending. Use less water for a thicker dressing. Water can be added at the very end to thin it out if you like. Keeps in the refrigerator until one week after the date the eggs expire.

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