Texas Roadhouse Italian Dressing Recipe

I like making this Texas Roadhouse–style Italian dressing at home because it tastes fresh, tangy, and slightly sweet just like the restaurant version. It’s perfect for salads, marinades, or dipping vegetables, and it comes together in just a few minutes using simple pantry ingredients.

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Prep Time 10

Cook Time 0

30 0

Total Time 10

Servings: 4

Course: Condiment, Dressing, Sauce

Cuisine: American, Italian-American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

1/2 cup Olive oil Extra virgin works best

1/4 cup White vinegar Adds tangy flavor

2 tablespoons Lemon juice Fresh preferred

1 tablespoon Honey For mild sweetness

1 tablespoon Dijon mustard Helps emulsify dressing

1 teaspoon Garlic powder Adds savory flavor

1 teaspoon Onion powder Optional but recommended

1 teaspoon Italian seasoning Classic herb flavor

1/2 teaspoon Salt Adjust to taste

1/2 teaspoon Black pepper Freshly ground

2 tablespoons Grated Parmesan cheese Optional but tasty

Equipment

Mixing bowl Medium size
Whisk For mixing dressing
Measuring cups For liquid ingredients
Measuring spoons For spices and seasonings
Mason jar or container For storing dressing

Method

I start by adding the olive oil, white vinegar, and lemon juice into a medium mixing bowl.
Next I whisk in the honey and Dijon mustard until everything begins to combine smoothly.
Then I add garlic powder, onion powder, Italian seasoning, salt, and black pepper.
I whisk the mixture well for about 30 seconds until the dressing looks smooth and slightly creamy.
After that I stir in the grated Parmesan cheese for a richer restaurant-style flavor.
I transfer the dressing into a mason jar or airtight container and refrigerate it for about 30 minutes before serving so the flavors blend nicely.
Before using, I shake or stir the dressing again and pour it over my favorite salad.

Notes

This dressing tastes best when chilled for at least 30 minutes before serving. I sometimes make it a few hours ahead because the flavor gets even better as it sits. If the dressing separates in the fridge, I simply shake the jar again and it becomes smooth.