Parmesan Vinaigrette Recipe – Bold & Creamy Salad Dressing Idea
This parmesan vinaigrette recipe is a bold and creamy salad dressing made with parmesan cheese, olive oil, garlic, and herbs. Perfect for salads, pasta, or roasted veggies when you want a rich and flavorful homemade dressing.
Equipment
- Mixing bowl
- Whisk or blender
- Measuring Cups and Spoons
- Airtight jar or container
Ingredients
- ¼ cup red wine vinegar (or white wine/balsamic)
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 1 clove garlic, minced
- 1 tsp Dijon mustard (optional, for emulsifying)
- 1 tsp honey (optional, for balance)
- Salt and black pepper to taste
- 1–2 tbsp water or lemon juice (to adjust consistency)
Instructions
- Whisk Base: In a bowl, whisk vinegar, garlic, mustard, honey, salt, and pepper.
- Emulsify Oil: Slowly drizzle in olive oil while whisking until smooth and emulsified.
- Add Parmesan: Stir in freshly grated Parmesan until creamy.
- Adjust Consistency: Add water or lemon juice as needed for pourable texture.
- Store & Serve: Transfer to a jar. Shake before use. Serve over salads, roasted veggies, or as a marinade.
Notes
- Cheese Choice: Use Parmigiano-Reggiano for best flavor.
- Variations: Add lemon zest, chili flakes, or fresh herbs.
- Vegan Option: Replace Parmesan with nutritional yeast.
- Storage: Refrigerate in airtight container up to 5 days. Shake well before serving.
- Pro Tip: Always grate Parmesan fresh for maximum flavor and creaminess.