There’s something unforgettable about the crisp, fresh salads served at Texas Roadhouse, and the real secret lies in their signature Italian dressing. It’s tangy, garlicky, a little sweet, and full of zesty flavor that pairs perfectly with everything from a house salad to grilled chicken. When I set out to recreate it, I wanted that same balance of spice and tang with a creamy finish—and after a few tweaks, this homemade Texas Roadhouse Italian Dressing came out just right.
It’s now one of those staples I keep in my fridge year-round. My family loves it on salads, but we also use it as a marinade for chicken, steak, or shrimp. It’s versatile, bright, and just the thing that turns an everyday salad into something restaurant-worthy.
Why You’ll Love This Recipe
This dressing has that irresistible blend of tangy vinegar, creamy texture, and herbs that wake up any salad. The garlic and Parmesan give it a rich depth, while the lemon juice and vinegar add the perfect amount of brightness. It’s quick to make—no fancy ingredients or equipment required—and tastes fresher than anything from a bottle.
You’ll love how adaptable it is, too. Drizzle it over greens, toss it with pasta, or use it to marinate meat or veggies before grilling. Once you try this dressing, it’ll become your go-to recipe for everything from weeknight salads to summer cookouts.
What You’ll Need
- ¾ cup mayonnaise
- ¼ cup olive oil
- ⅓ cup white vinegar
- 2 tablespoons lemon juice (freshly squeezed preferred)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes (optional for heat)
Pro Tips
- Use real lemon juice. Fresh lemon adds brightness that bottled juice can’t match.
- Blend for smoothness. A quick blend or whisk ensures the dressing emulsifies into a creamy texture.
- Adjust consistency. If you prefer a thinner dressing, whisk in 1–2 tablespoons of water until it’s just right.
- Let it rest. The flavors get even better after sitting in the fridge for at least an hour.
- Shake before serving. Ingredients can separate slightly—just give it a good shake each time.
Tools You’ll Need
- Blender or whisk
- Mixing bowl
- Measuring cups and spoons
- Airtight jar or bottle for storing
- Grater or zester (for Parmesan and lemon)
Substitutions and Variations
- Oil: Substitute avocado oil or canola oil for olive oil if you prefer a milder flavor.
- Vinegar: Red wine vinegar or apple cider vinegar can replace white vinegar for a different tang.
- Sweetener: Use honey or agave instead of sugar for a natural touch of sweetness.
- Cheese: Swap Parmesan for Romano or Asiago for a bolder, nuttier flavor.
- Herbs: Fresh herbs can replace dried ones—just triple the amount since fresh herbs are milder.
Make Ahead Tips
This dressing stores beautifully and tastes even better the next day. Make it up to 5 days in advance and keep it refrigerated in a sealed jar. The ingredients may separate over time, so shake or stir before each use. If you’re prepping for a large gathering, double the batch—it’s always a hit.
Instructions
Step 1: Combine the Base Ingredients
In a blender or mixing bowl, combine mayonnaise, olive oil, vinegar, and lemon juice. Blend or whisk until smooth and creamy.
Step 2: Add Flavor and Seasoning
Add Parmesan cheese, sugar, Dijon mustard, garlic powder, onion powder, oregano, basil, black pepper, salt, and red pepper flakes if using.
Step 3: Blend Until Smooth
Blend on low speed for 15–20 seconds, or whisk vigorously until the dressing is fully emulsified and creamy.
Step 4: Taste and Adjust
Taste the dressing and adjust as needed—add a little more vinegar for tang, sugar for sweetness, or salt to balance.
Step 5: Chill Before Serving
Transfer the dressing to a glass jar or bottle and refrigerate for at least an hour before serving to let the flavors develop.
Serving Suggestions
- Drizzle over crisp green salads or wedge salads.
- Toss with pasta salad for a creamy Italian twist.
- Use as a marinade for chicken, shrimp, or steak.
- Brush over grilled vegetables for a burst of flavor.
- Serve as a dipping sauce for breadsticks or fresh veggies.
Leftovers and Storage
Store Texas Roadhouse Italian Dressing in an airtight jar or container in the refrigerator for up to 7 days. Shake or whisk before serving. If it thickens too much when chilled, stir in a teaspoon or two of water or lemon juice to loosen it up.
Avoid freezing—the mayonnaise base can separate once thawed.
Nutrition and Benefits
- Homemade freshness: No preservatives, artificial flavors, or stabilizers—just real ingredients.
- Rich in flavor: Parmesan, garlic, and herbs make it satisfying without being heavy.
- Customizable: Easy to adjust for dietary needs or preferences.
- Multi-purpose: Works as a salad dressing, marinade, or dip—all in one recipe.
Recipe FAQ
1. Can I make this dressing without mayonnaise?
Yes, you can replace mayonnaise with Greek yogurt or sour cream for a lighter, tangier version.
2. How long does the dressing last?
It stays fresh in the refrigerator for up to 7 days if stored in a sealed container. Shake well before using.
3. Can I use bottled lemon juice?
You can, but fresh lemon juice gives a brighter, fresher taste and balances the acidity better.
4. What type of vinegar works best?
White vinegar gives the cleanest, classic flavor, but red wine vinegar adds a slightly fruitier note if you want variation.
5. Can I make this dressing dairy-free?
Yes—simply omit the Parmesan or use a dairy-free alternative. It will still be flavorful and creamy.
6. How can I thicken the dressing?
Blend in a bit more mayonnaise or Parmesan cheese until it reaches your desired consistency.
7. Is this the same as Texas Roadhouse’s house salad dressing?
Yes, this recipe closely mimics the creamy Italian dressing served on their house salads—it’s tangy, zesty, and full of flavor.
Zesty Comfort in Every Drizzle
This Texas Roadhouse Italian Dressing Recipe captures everything you love about the restaurant favorite—tangy, creamy, and full of that signature herb-and-garlic flavor. It’s quick to make, versatile enough for salads or marinades, and guaranteed to elevate any meal.
Once you try it homemade, you’ll realize how easy it is to bring that restaurant-quality freshness to your own kitchen. Every drizzle adds a little Texas-sized flavor to your table.
