Creamy Parmesan Vinaigrette (Printable Version)

Tangy creamy Parmesan vinaigrette with lemon, Dijon, garlic and olive oil - for salads, roasted veg, or grilled meats.

# What You Need:

→ Base

01 - 1/3 cup freshly grated Parmesan cheese
02 - 1/4 cup extra-virgin olive oil
03 - 2 tablespoons white wine vinegar

→ Flavorings

04 - 1 tablespoon freshly squeezed lemon juice
05 - 1 teaspoon Dijon mustard
06 - 1 clove garlic, finely minced
07 - 1 teaspoon honey (optional, for balance)

→ Seasonings

08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon kosher salt, or to taste

# How To Make It:

01 - In a medium bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, honey (if using), minced garlic, kosher salt, and freshly ground black pepper until thoroughly blended.
02 - Slowly drizzle in the extra-virgin olive oil while whisking constantly to create a stable, fully emulsified mixture.
03 - Add the freshly grated Parmesan cheese and stir until the vinaigrette becomes creamy and slightly thickened.
04 - Taste the vinaigrette and adjust salt and pepper levels as needed to suit your preference.
05 - Transfer to an airtight jar or container and refrigerate until ready to use. Shake vigorously or whisk before serving to recombine.

# Helpful Hints:

01 -
  • It takes exactly ten minutes and tastes like something from a restaurant that charges twenty dollars for a side salad.
  • The Parmesan melts slightly into the dressing, creating a creamy texture without a drop of mayonnaise or heavy cream.
02 -
  • If you add the oil too quickly it will never emulsify and you will end up with a greasy separated mess. Patience during the drizzle is everything.
  • Using a food processor or immersion blender creates an even smoother, creamier result if you prefer a more uniform texture.
03 -
  • Grate the Parmesan as finely as you possibly can. Large shreds will sink to the bottom and you will miss the creaminess they create when integrated properly.
  • Let the minced garlic sit for ten minutes before adding it to the dressing. This resting time activates compounds that make the garlic flavor more complex and less sharp.

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