This simple Creamy Parmesan Salad Dressing is made with parmesan, lemon, peppercorn, mayonnaise, and garlic. It can be made in 5 minutes and is absolutely delicious!
"I have never posted a review, EVER, until now. Katie, you nailed it! This dressing is beyond restaurant quality.....best I've ever tasted! The Parmesan cheese in combination with the Worcestershire sauce and garlic bring this dressing to a heavenly realm. Thank you for making the food world a better place!" ★★★★★-Martha
If you read my Homemade Chunky Blue Cheese Salad Dressing post, you know that I have this thing against store bought salad dressings. Homemade Salad Dressing is one of the easiest things to make and you get such a big bang result for your labor.
This Real Simple Creamy Parmesan Salad Dressing is similar to a Caesar Salad Dressing except I add in a little Dijon Mustard to give it a kick.The result is PERFECTION! It is creamy and peppery with just a little tang! HELLO!
Throw in some grilled chicken or grilled shrimp and you have a delicious, flavorful meal. I have even used this dressing on a Greek Salad and it was FABULOUS! The feta really compliments the creamy, rich flavors in the dressing.
I hope you enjoy it as much as we do! Xoxo-Katie.
Ingredients
You will need the following ingredients to make creamy parmesan dressing.
- Dijon mustard- Do not substitute with a different type of mustard.
- mayonnaise-Do not substitute with Miracle Whip.
- lemon juice
- white wine vinegar
- shredded parmesan- Freshly shredded is the best. If you substitute with grated parmesan, the flavor will be a little more mild and the texture will be even thicker.
- Worcestershire sauce
- garlic-I prefer fresh, but you can substitute with garlic powder.
(*Full recipe with ingredient measurements is located at the bottom of the post in the recipe card.)
Gluten Free Tip
Use a Gluten Free Mayo, Dijon Mustard, and Worcestershire Sauce and this recipe will be Gluten Free.
Watch how to make
Steps
Follow these simple steps to make this Parmesan salad dressing.
- Throw all ingredients into a food processor or blender and pulse until creamy and no chunks.
- Serve immediately or refrigerate until ready to use.
Now doesn't that look so much better than that preserved, bland, made with tons of weird artificial ingredients that you have no idea what they are, shelf salad dressing? And it was so easy to make!
Please leave me a comment below if you make this balsamic dressing, and tell me what you think about it. I would love to hear back, and so would my readers.
Also post your picture of your salad dressing on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Creamy Parmesan Salad Dressing Recipe
Equipment
- food processor
Ingredients
- 1 cup mayonnaise
- 3 garlic cloves
- ½ lemon juice half of a lemon
- ⅔ cup parmesan
- 2 teaspoons white wine vinegar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh cracked peppercorn
- 2 teaspoons dijon mustard
- salt to taste
Instructions
- Throw all ingredients into a food processor or blender and pulse until creamy and no chunks.
- Serve immediately or refrigerate until ready to use.
Iman Sweeney says
Soooo good! I was craving a creamy Parmesan dressing from a local Italian restaurant but didn’t want to pay $10 for a small container to go… found this recipe and I’m so glad I did! Taste even better! I didn’t have white wine vinegar so I used what I had in hand( red) and it worked out nicely, added some more garlic cloves too.
JJJ says
Made it twice, once with Meyer lemon and once with standard lemon. A little difference in tartness but both great
Jo says
Add 2 jalapeños and it is great1
Sarah says
My go to salad dressing from now on! Better than store bought. Easy to make and absolutely delicious 👌👌👌
DeeDee Kalny says
Super yummy and easy. Only thing I need advice on is how to thin it down a little as mine was pretty thick. Otherwise perfect flavor,
Katie Crenshaw says
This dressing is meant to be a little thick. However, to thin it out, you could add a little buttermilk, milk, or cream. I would add 1 tablespoon and mix before adding more. You don't want to add too much or it will change the flavor. Hope this helps.
Katherine Peterson says
This is absolutely the best creamy parmesan dressing I’ve ever had! I used it on a kale and celery salad. I did add one anchovy!
Annie says
Delicious 😋 don't need to sag another word. My now go to dressing so simple to make.
Dot Beason says
Creamy Garlic Parmesan is one of my favorite dressing and happy to find a clean recipe for it. Thanks!
Debbie Kane says
I believe this is the best Creamy Parmesan dressing recipe I have tried. Thank you for sharing.
Dan says
Found myself 80% into making a rotini and broccoli dish for dinner, had all the ingredients except for a parmesan dressing. Searched online, found this, had these ingredients, and KAZAAAM! Dinner was hot, ready, and dressed for success.
Wonderfully succinct recipe, only took 3 minutes to whip up.
Satisfied and happy.
Vicki B says
You have helped me recreate my very favorite dressing served with shrimp on a bed of kale at The Flying Goat on Shelter Island NY.
Jules says
I made this dressing and followed the recipe exactly as written. I did oven roast a whole head of garlic in the oven because I cannot eat raw garlic. I squeezed out a couple of cloves which emulsified when I used my stick blender. This dressing is super delicious.
Erin says
Outstanding recipe. It's a perfect dupe for Ken's garlic parmesan but with an excellent fresh taste. I doubled the garlic because we're like that.
Tina812 says
Outstanding recipe! It was my first time making a non-vinaigrette dressing. It did not disappoint. Topped a simple romaine side salad one night and added it to a grilled chicken Caesar salad the next. Will definitely make it again! Thank you for sharing.
Judy Jackson Mims says
Pretty easy to make and delicious! So much better than commercially made.
Angelina says
Just made this tonight for the first time and my whole family loved it! I will never buy creamy parmesan dressing in the store again. Fantastic!
Brenda says
I absolutely love this dressing. I wont use anything else now. I was wondering though, what is the serving size on this recipe? I see that it has 152 cals. Is that per serving or per recipe? It also states that it has 12 servings, but not the amount per serving. It's hard to believe one serving would be 152 cal.
Katie Crenshaw says
The serving size is about 3 tablespoons.
Christi West says
I was looking for a recipe to help me use up an excess of Parmesan cheese. This is a winner! It's even good to dip vegetables in!
Missy says
I’m kinda mean about posting comments…but I will make an exception because this was REALLY yummy. I didn’t have white wine vinegar, but it’s a teensy amounts so I used red wine vinegar and I only used one clove garlic, cuz I know how I like things and it was SO GOOD. If you grew up in the 80’s and remember Coco’s “house” dressing - this recipe is what that dressing wanted to be. Similar, yet 100% better. So good. Thanks for posting it!
Vicki Ross says
1/2 ?? Lemon juice
Katie Crenshaw says
Juice half of a lemon.