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!
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?
- ½ cup mayonnaise
- ⅓ 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
- 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.