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Italian Dressing Marinade

Scott Phillips

Yield: Yields about 2 cups, enough to marinate 2 lb. food

Bottled Italian dressing is a popular marinade, but this is so much fresher, and you can change the herbs to suit your taste. The small amount of mayonnaise helps emulsify the ingredients. Use for steak, pork, lamb, chicken, fish, scallops, shrimp, or vegetables.


  • 2/3 cup red wine vinegar
  • 1/3 cup dry white wine
  • 1 tsp. mayonnaise
  • 3 medium cloves garlic, chopped
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh oregano
  • 2 tsp. chopped fresh sage
  • 1 tsp. dried minced onion
  • 1 tsp. dried minced garlic
  • 1/2 tsp. crushed red pepper flakes
  • Fine sea salt
  • 1 cup olive or canola oil

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 70
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 40
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • In a medium bowl, combine the vinegar and wine. Whisk in the mayonnaise until the color is milky white and there are no lumps. Whisk in the fresh garlic, parsley, oregano, sage, dried onion and garlic, red pepper flakes, and 1/2 tsp. salt. Slowly whisk in the oil until completely incorporated.

Make Ahead Tips

The marinade will keep, tightly covered, in the refrigerator for up to 2 days.


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