I’ve always like creamy salad dressings but tend to avoid them as they are not as waistline-friendly as their oil-vinegar based cousins. But once in a while, I will indulge in this rich, creamy, lemony, garlicky and cheesy dressing, and hey – if it’s delicious, it’s definitely worth the calories! I recently discovered that they can be used as a dip as well, and having them with some baked fries makes my afternoon break perfect.
P.S. This is a scheduled post as I’m currently away in Denmark for holiday! So my apologies in advance as I won’t be able to visit your blogs and reply to your comments promptly until I’m back next week. Follow me on Instagram (@foodiebaker) or Facebook page to see what I’m up to there!
Jump to: Step-by-Step Photos · Recipe
The original recipe came from Hungry Cravings, but I made a change by adding freshly grated Parmesan cheese, giving the sauce a cheesy note and makes it salty enough without needing anymore salt. Please, please, please grate your own Parmesan from a block instead of those pre-grated or those dried ones in green containers, as I think they can never taste as good as freshly grated Parmesan. I have a Microplane and I love it to bits – I use it to grate both the cheese and the garlic.
The most tedious part of making the sauce is perhaps the grating of the cheese and garlic, but other than that, you should be able to make this sauce in less than 10 minutes. I like to give the sauce a 30-minute rest in the refrigerator for the flavours to mingle together before using it – I found that the garlic taste becomes stronger after the rest in the refrigerator. So instead of grating all the garlic in at once which may result in an overpowering sauce, I suggest giving the sauce a rest, taste it, then decide if it needs more garlic.
Now, will you use this sauce as a dip or as a dressing?
Step-By-Step Photos
Mayo, Lemon, Garlic and Parmesan Dip / Dressing
INGREDIENTS
- 1/2 cup mayonnaise
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 to 2 cloves garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground black pepper
- 3 to 5 tablespoons water
INSTRUCTIONS
- Stir together mayonnaise, cheese, mustard, 1 clove of minced garlic, lemon juice and black pepper together in a small bowl. Stir in 3 tablespoons of water and add more water if necessary to achieve desired consistency.
- Cover and chill the sauce for 30 minutes in the refrigerator. Taste and adjust the sauce if desired - adding more garlic, black pepper or water.
- Serve as a dip or as a salad dressing. Keep in an airtight container in the refrigerator for up to 3 days.
lactosefreekitchen says
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Joyce, kitchen flavours says
Your dip/dressing looks yummy! And I wish I could dig into that plate of salad!
Enjoy your vacation!
Raymund says
I will dip my fingers on that mayo anytime, looks so delish its perferct with any chips
Monica says
I was first just mesmerized by those baked fries! And then there was that egg on top of the salad. I am with you about going lighter when it comes to dressings usually but life would not be so good if we didn’t indulge once in a while. A little of this flavorful dressing would go a long way, I’m sure. It’s totally worth the small splurge.
Jess@Bakeriicous says
Jasline, my gal even like to use mayonnaise or salad dressing for her fried rice lol. Your dressing looks great, like your photos too.
canelakitchen says
Love this dip Jasline Look deliciousand I feel hungry!!
xo
bentodays says
Oooh looking at these awesome food photos at midnight is making me hungry!
Anna @ shenANNAgans says
I love dips / dressings, the door of fridge has a huge variety for what ever mood strikes. LOL! Will absolutely be whipping up this yumminess, love the addition of the parmesan, totes think it would make it pop. And the egg on top of your salad… #best