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Italian Dressing Mix
December 08, 2009

I had problems with this recipe, but I was able to make it work for me. First, it is too salty. Use garlic powder instead of garlic salt and cut the salt way back (1 tsp. or less). Second, I had problems with both the dry and liquid ingredients separating. It's hard to combine the flakes with the granules. The liquid ingredients wouldn't stay mixed together, so I used an emulsifier that I read about a couple of months ago in Cooks Illustrated. I came up with this combination: 1 Tbsp. vinegar, 1/2 tsp. each dijon and mayo (the emulsifiers), 1 tsp. flakes from the mix, 1/2 tsp. granules from the mix, slowly drizzle in 3 Tbsp. olive oil while whisking. This worked brilliantly and the dressing stayed uniform!

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