If you’ve ever wished you could bottle up that tangy, creamy, herb-flecked dressing from Ken’s Steak House and keep it in your own fridge, this copycat Ken’s Italian Dressing recipe is exactly what you need.
Made with white wine vinegar, fresh lemon juice, olive oil, and a touch of mayonnaise for body, this dressing strikes the perfect balance between bright acidity and creamy richness.
A blend of dried basil, oregano, parsley, and thyme brings classic Italian herb flavor, while honey and Parmesan round everything out. Best of all, it comes together in one jar with zero cooking required -just shake and serve.
What Does Ken’s Italian Dressing Taste Like?
This dressing is tangy, creamy, and herby all at once. The white wine vinegar and lemon juice deliver a bright, zippy acidity up front, while the mayonnaise smooths everything into a rich, creamy texture rather than a thin, oily vinaigrette.
Garlic adds a savory backbone, and the dried herb blend of basil, oregano, parsley, and thyme gives it that unmistakable Italian restaurant flavor.
A touch of honey rounds out the sharpness with subtle sweetness, and Parmesan cheese adds a salty, umami finish that clings beautifully to crisp lettuce and vegetables.
Ingredients & Kitchen Equipment
Ingredients
- White wine vinegar –¼ cup
- Lemon juice –2 tablespoons, freshly squeezed
- Olive oil –½ cup
- Mayonnaise –⅓ cup
- Minced garlic –2 cloves (about 1 tablespoon)
- Dried basil –1 teaspoon
- Dried oregano –1 teaspoon
- Dried parsley –1 tablespoon
- Dried thyme –½ teaspoon
- Honey –1 tablespoon
- Parmesan cheese –¼ cup, finely grated (plus extra for garnish)
- Salt & pepper –½ teaspoon salt, ¼ teaspoon black pepper, or to taste
Kitchen Utensils
- Glass mason jar with a tight-fitting lid
- Measuring cups and spoons
- Garlic press or mincing knife
- Fine grater (for Parmesan)
- Small whisk (optional, if not shaking)
- Citrus juicer or reamer
Preparation Time & Servings
- Prep Time: 5 minutes
- Chill Time (recommended): 30 minutes
- Total Time: 35 minutes
- Servings: Makes about 1.5 cups (roughly 10 servings, 2 tablespoons each)
- Difficulty: Easy -No cooking required
How to Make Ken’s Italian Dressing
Step 1 -Combine the Ingredients
Add the white wine vinegar, lemon juice, olive oil, mayonnaise, minced garlic, dried basil, oregano, parsley, thyme, honey, Parmesan cheese, and salt and pepper directly into a glass mason jar. There’s no need to dirty a separate mixing bowl -the jar does double duty as both mixer and storage container.
Step 2 -Mix Thoroughly
Secure the lid tightly on the jar and shake vigorously for 20–30 seconds, until the mixture is fully combined, creamy, and emulsified. You should no longer see separated pools of oil or vinegar -the dressing should look uniformly opaque and slightly thickened.
For best flavor, let the jar rest in the refrigerator for at least 30 minutes before serving. This gives the dried herbs time to rehydrate and release their full flavor into the dressing.
Step 3 -Serve
Give the jar one more quick shake before serving, since the ingredients can settle slightly. Pour the dressing generously over a fresh green salad -crisp romaine, iceberg, or a spring mix all work beautifully as a base.
Step 4 -Garnish
Top the finished salad with a little extra freshly grated Parmesan cheese before tossing everything together and serving immediately.
Customization & Pairing Ideas for Ken’s Italian Dressing
1. Make It Spicier with Red Pepper Flakes
Stir in ¼ teaspoon of crushed red pepper flakes for a subtle kick that plays beautifully against the creamy, herby base. This is a great option if you’re serving the dressing alongside spicy Italian dishes like arrabbiata pasta.
2. Add Fresh Herbs Instead of Dried
Swap the dried basil, oregano, parsley, and thyme for fresh, chopped versions (using roughly three times the amount) for a brighter, more vibrant herb flavor. Fresh herbs are especially good when tomatoes are in season and you want a garden-fresh finish.
3. Turn It Into a Creamy Dip
Reduce the olive oil by half and add an extra tablespoon of mayonnaise to thicken the dressing into a dippable consistency. Serve it alongside raw vegetables, breadsticks, or as a dip for pizza crust.
4. Pair It with a Classic Antipasto Salad
This dressing shines on a hearty antipasto salad loaded with salami, mozzarella pearls, olives, roasted red peppers, and pepperoncini. The creamy tang cuts through the richness of the cured meats and cheese beautifully.
5. Use It as a Marinade
Because this dressing is acidic and herby, it doubles wonderfully as a marinade for chicken, shrimp, or vegetables before grilling. Marinate for 30 minutes to 2 hours for the best flavor absorption.
6. Drizzle Over Caprese-Style Dishes
Spoon this dressing over sliced fresh mozzarella, tomatoes, and basil for an easy twist on a classic Caprese salad. The Parmesan and herb notes complement the fresh mozzarella especially well.
7. Build a Dressing Flight for Taco or Salad Night
If you love experimenting with bold, homemade dressings, pair this creamy Italian dressing alongside your Chuy’s Jalapeno Ranch Dressing Recipe for a fun tasting flight. The two offer a great contrast -one tangy and herby, the other creamy and spicy -perfect for a loaded salad bar or taco night toppings station.
Tips for the Best Homemade Italian Dressing
1. Use Freshly Grated Parmesan, Not the Canned Kind
Pre-grated Parmesan from a shaker can has a dry, powdery texture and lacks the depth of freshly grated cheese. Grate it yourself from a block for a creamier, more flavorful dressing that blends smoothly into the base.
2. Let the Dressing Rest Before Serving
While this dressing can technically be used right away, letting it sit in the refrigerator for at least 30 minutes allows the dried herbs to soften and infuse the oil and vinegar with much deeper flavor.
3. Shake, Don’t Just Stir
Shaking the sealed jar vigorously creates a better emulsion than simply stirring with a spoon. The vigorous motion helps the oil, vinegar, and mayonnaise bind together into a creamy, cohesive texture rather than separating.
4. Adjust the Tang to Your Preference
If you prefer a tangier dressing, add an extra splash of white wine vinegar or lemon juice. For a milder, creamier version, reduce the vinegar slightly and add a touch more mayonnaise.
5. Mince the Garlic Finely
Since this dressing isn’t cooked, using finely minced or pressed garlic (rather than large chunks) ensures the flavor distributes evenly throughout and prevents any overpowering bites of raw garlic.
6. Always Re-Shake Before Each Use
Homemade dressings without stabilizers naturally separate as they sit in the fridge. Give the jar a good shake each time before pouring to redistribute the herbs, cheese, and emulsified base.
7. Taste and Adjust Seasoning Last
Salt and pepper amounts can vary depending on how salty your Parmesan is. Always give the dressing a final taste after mixing and adjust the seasoning right before serving for the best balance.
Storage Guidance
Store the dressing in the sealed mason jar in the refrigerator for up to 1 week. Because it contains mayonnaise, avoid leaving it at room temperature for more than 2 hours. No reheating is needed -simply shake well before each use, as the ingredients will naturally separate over time.
Frequently Asked Questions About Ken’s Italian Dressing
Here, we’ve got you covered with some common questions that people often ask.
Can I make this dressing vegan?
Yes. Substitute the mayonnaise with a plant-based mayo alternative, swap the honey for maple syrup or agave, and use a vegan Parmesan substitute or nutritional yeast in place of the dairy Parmesan.
Why did my dressing separate in the fridge?
This is completely normal for homemade dressings without stabilizers or emulsifiers. Simply shake the jar vigorously before each use to bring it back to a smooth, creamy consistency.
Can I use fresh garlic instead of jarred minced garlic?
Absolutely. Fresh minced or pressed garlic actually provides the best, brightest flavor. Use about 2 cloves for this recipe, adjusting to taste depending on how bold you like the garlic flavor.
How long does homemade Italian dressing last?
Because it contains mayonnaise and fresh lemon juice, this dressing keeps well in the refrigerator for up to 1 week when stored in a sealed jar. Always check for any off smell or separation that doesn’t recombine before using.
Can I make this dressing without mayonnaise?
Yes, though the texture will be thinner and more like a traditional vinaigrette rather than a creamy dressing. You can substitute Greek yogurt for a similar creamy texture with a tangier flavor profile.
Kens Italian Dressing Recipe
This copycat Ken’s Italian Dressing recipe is exactly what you need.
Made with white wine vinegar, fresh lemon juice, olive oil, and a touch of mayonnaise for body, this dressing strikes the perfect balance between bright acidity and creamy richness.
Ingredients
- White wine vinegar –¼ cup
- Lemon juice –2 tablespoons, freshly squeezed
- Olive oil –½ cup
- Mayonnaise –⅓ cup
- Minced garlic –2 cloves (about 1 tablespoon)
- Dried basil –1 teaspoon
- Dried oregano –1 teaspoon
- Dried parsley –1 tablespoon
- Dried thyme –½ teaspoon
- Honey –1 tablespoon
- Parmesan cheese –¼ cup, finely grated (plus extra for garnish)
- Salt & pepper –½ teaspoon salt, ¼ teaspoon black pepper, or to taste
Instructions
Add the white wine vinegar, lemon juice, olive oil, mayonnaise, minced garlic, dried basil, oregano, parsley, thyme, honey, Parmesan cheese, and salt and pepper directly into a glass mason jar. There’s no need to dirty a separate mixing bowl -the jar does double duty as both mixer and storage container.
Secure the lid tightly on the jar and shake vigorously for 20–30 seconds, until the mixture is fully combined, creamy, and emulsified. You should no longer see separated pools of oil or vinegar -the dressing should look uniformly opaque and slightly thickened.
For best flavor, let the jar rest in the refrigerator for at least 30 minutes before serving. This gives the dried herbs time to rehydrate and release their full flavor into the dressing.
Give the jar one more quick shake before serving, since the ingredients can settle slightly. Pour the dressing generously over a fresh green salad -crisp romaine, iceberg, or a spring mix all work beautifully as a base.
Top the finished salad with a little extra freshly grated Parmesan cheese before tossing everything together and serving immediately.
Notes
Store the dressing in the sealed mason jar in the refrigerator for up to 1 week. Because it contains mayonnaise, avoid leaving it at room temperature for more than 2 hours. No reheating is needed -simply shake well before each use, as the ingredients will naturally separate over time.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 58
We’d love to know how this recipe works out for you! Give it a try and leave a comment below to share your experience, tips, or any tweaks you made. Don’t forget to follow us on Pinterest and YouTube for more tasty recipes and kitchen inspiration. Your support and feedback truly mean everything to us!