Ingredients
Dressing Ingredients
- 2 cloves garlic (chopped finely)
- 1 cup vegan mayo (Hellman’s Vegan Mayo recommended)
- 2 tsp Dijon mustard
- ½ tsp mustard powder
- 1-2 tbsp white vinegar (start with 1 tbsp and adjust to taste)
- 2 tsp Worcestershire sauce (ensure it’s vegan-friendly if preferred)
- ½ cup shredded Parmesan cheese
- Juice of half a lemon
- 2 tbsp olive oil (approximate, adjust for desired consistency)
- ½ tsp ground black pepper
Instructions
- Prepare ingredients: Chop the garlic finely or use a food processor with chopping capability to ensure it is minced well.
- Combine ingredients: Add all ingredients except olive oil into the food processor. Use the puree setting if available to blend everything smoothly.
- Incorporate olive oil: While the processor runs on puree mode, slowly drizzle in one tablespoon of olive oil. After mixing, turn off and check the consistency.
- Adjust texture and flavor: Slowly add the remaining tablespoon (or more if desired) of olive oil to achieve your preferred thickness. Add more vinegar if a sharper acidity is preferred.
- Store the dressing: Transfer the dressing to an airtight container and refrigerate. Use within 3 to 4 days for optimal freshness.
Notes
- For vegan versions, ensure Worcestershire sauce and Parmesan are vegan-certified or substituted accordingly.
- Adjust vinegar and olive oil quantities to suit your taste and desired thickness.
- This dressing can be used not only on salads but also as a dip or spread.
- If a smoother texture is desired, blend a bit longer in the food processor.
- Consume within 3-4 days due to fresh ingredients and dairy content.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: American
- Diet: Vegetarian