Parmesan Vinaigrette (Printable)
Tangy, creamy Parmesan vinaigrette with lemon, Dijon, and olive oil - perfect for greens, 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:
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 well blended.
02 - Slowly drizzle in the extra-virgin olive oil in a thin stream while whisking constantly until the mixture is fully emulsified and smooth.
03 - Stir in the freshly grated Parmesan cheese until the dressing becomes creamy and noticeably thickened.
04 - Taste the vinaigrette and adjust the salt and pepper as needed to suit your preference.
05 - Transfer to a jar or airtight container and refrigerate until ready to use. Shake or whisk vigorously before serving to recombine.
# Expert Tips:
01 -
- It takes exactly ten minutes and uses ingredients you probably already have sitting in your pantry and cheese drawer.
- The Parmesan melts slightly into the dressing, creating a creamy texture without a drop of mayonnaise or heavy cream.
02 -
- If you add the olive oil too quickly it will not emulsify and you will end up with a broken watery dressing, so pour slowly and whisk with intention.
- Blending everything in a food processor or with an immersion blender creates an even smoother texture that clings to every leaf.
03 -
- Grate the Parmesan as finely as you possibly can because smaller shreds melt into the dressing seamlessly while chunky shards will sink to the bottom of the jar.
- Letting the finished vinaigrette rest for at least thirty minutes before serving gives the garlic and cheese time to bloom and the flavors to marry properly.