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One of the things I miss most from Oregon, other than the Black Butte Porter, is Mazzi’s. In the grand scheme of things, there’s better Italian food out there, but it’s a restaurant that is intertwined in my life like no other. Growing up, it was the only place my cash-strapped parent would take the family, so it was a real treat. When I started dating Melanie, it was our first date. A couple years later, it was one destination on our craziest Valentine’s night ever (my truck broke down, we ran into my parents there, then later went to see 12 Monkeys…which is what happens when she lets me pick the movie). It was our last anniversary before moving to Texas. I’ve never missed a meal there without getting their salad, with its crisp greens, peppery radish wheels, and pungent house dressing.

Years ago, I found The Mazzi’s Cookbook, a nice collection of their best recipes. Problem is, it’s all wrong. Yes, the ingredients are right, and making recipes from it brings me back to so many points in my life. But, sometimes, the instructions lead to frustrating results – cooking the eggs too long for the alfredo, for instance. I’m convinced that they did this on purpose so that you’d simply visit the restaurant, but sorry folks, can’t afford the airfare for that. Their insanely good dressing is one of those recipes. Batch after batch, I’d wonder why it turned out great one time, broken and runny the next (still good, but without the creamy texture that made it wonderful). It finally dawned on me – of course, it’s an emulsion, and you can’t dump in the oil all at once! So, here’s my adaptation of the recipe. I’ve halved the recipe – it makes too much for a pint jar, or most recycled dressing bottles – corrected the instructions, and made some minor adjustments to the ingredients (sea salt and white pepper). After you make this, you’ll never go back to store-bought dressing. Enjoy!

Mazzi’s House Dressing
Adapted from The Mazzi’s Cookbook

1/4 cup red wine vinegar
3 oz water, boiling
1 tbsp granulated garlic
1 tsp sea salt
1/4 tsp white pepper
1 1/2 tsp dried Greek oregano
1 clove fresh garlic, peeled and lightly crushed
1/2 cup olive oil
1/2 cup vegetable or canola oil

1. Combine together the vinegar, water, granulated garlic, salt, pepper, oregano, and fresh garlic in blender. Process until combined.

2. Measure together both olive oil and vegetable oil. With blender running, slowly pour in oil. The dressing should thicken and lighten in color. If oil pools at the top of the running blender, slow down and let it all combine. Refrigerate. Makes approximately 1 1/2 cups.

Variations: I’ve changed up the vinegar with good results. Balsamic was pleasant, but too sweet. White wine vinegar was milder, but still good.