Italian Dressing

	Italian Dressing North American
	Serves: Effort: Sched: DoAhead:	- ** 20 min yes		In North America two different concoctions ae called "Italian Dressing", neither of which is likely used in Italy. Nontheless, many North American recipes call for "Italian Dressing", unfortunately without specifying which one, so here are both - take your pick. I will call them "Regular" and "Creamy".

----
1
1/2
1
1/2
1/4
1/2
3/4
1/4
1/2
3/4

----
2
2
1
2
2
1
1
1/2
1/4

---
c
c
cl
t
t
t
t
t
t
t

---
c
cl
T
T
T
t
t
t
t

Regular Italian --
Olive Oil (1)
Wine Vinegar, red
Garlic (very fresh)
Onion
Celery seed
Salt
Parsley Flake
Onion Powder
Italian Seasoning
Sesame seed

Creamy Italian --
Mayonnaise (2)
Garlic (very fresh)
Parmesan Cheese
Wine Vinegar, red
Olive Oil, ext virgin
Italian Seasoning
Sugar
Salt
Pepper

Regular Italian

Chop GARLIC and ONION very fine, mix with Olive Oil and Wine Vinegar..
In your spice grinder grind together Celery Seed and Salt (or just measure out 3/4 t celery salt) and blend in.
Mix in Parsley Flake, Onion Powder and Italian Seasoning. Don't blend too hard, flakes should remain.
Dry roast Sesame Seed until honey colored. Mix in but leave whole.
Refrigerate in a tightly sealed bottle you can shake vigorously to mix, but leave out to warm up before use.

Creamy Italian

Set aside the Mayonnaise in a mixing bowl.
Chop Garlic fine, grate Parmesan and mix them together with All * Items in a mini-prep food processor or blender.
Pour * mix into the mayonnaise and mix thoroughly.
Refrigerate and use within a month.

NOTES:

Olive Oil: This can be extra virgin, pure olive oil, or a blend of the two depending on how "olivy" you want it.
Mayonnaise: For safety use a top grade manufacured Mayonnaise. Hellman's (east of Misissippi) or Best Foods (West of Misissippi) or Trader Joe's.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch