Homemade Parmesan Asiago vinaigrette

March 27, 2012

My next dressing in the series is a Parmesan vinaigrette. This was another last minute-what do I have in my fridge - what haven't I made - dressing.

First a couple of store bought Parmesan dressing.

This is a regular Parmesan garlic vinaigrette
Vegetable oil (soybean, canola), distilled vinegar, water, Parmesan cheese (pasteurized milk, cheese cultures, salt), salt, sugar, garlic (dried), roasted garlic puree (roasted garlic, vinegar), onion (dried), Worcestershire sauce (distilled vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor), spice, natural flavor, and xanthan gum.

This one is a "light" Parmesan Asiago vinaigrette

Water, Balsamic Vinegar (Wine Vinegar, Grape Juice, Water), Vinegar, Salt, Contains less than 2% of Sodium Lactate, Romano Cheese made from cow's milk (Part-skim milk, Cheese culture, Salt, Enzymes), Parmesan Cheese, (Part-skim milk, Cheese Culture, Salt, Enzymes), Asiago Cheese (Milk, Cheese culture, Salt, Enzymes), Soybean Oil, Dried Garlic, Mustard Seed, Xanthan Gum, Citric Acid, Spice, Propylene Glycol Alginate, Natural Flavor, White Wine, Vitamin E, Tartaric Acid, Natamycin (Natural Preservative).

I posted here about why I do not like fat free dressings.

Now onto my dressing.

~ 3/4 cup olive oil
~ 1/2 cup vinegar
~ 6 Tbsp Parmesan and Asiago cheese - finely shredded
1 clove garlic - minced
Salt and Pepper - to taste

Whisk all ingredients together. 

Here is a better picture to show the consistency.

I approximated all the ingredients and kept tasting as I went along. This is a good savory type dressing. I do think it might be missing something. It needs a bit more of a tang or something. So if anyone makes this or something similar, let me know and maybe I can improve this recipe.

I have done a series of homemade dressings and sauces where you can find all of them listed with links.