About this recipe
This creamy Parmesan dressing is the kind of quick, flavor-forward sauce that turns simple ingredients into something special. It comes together in five minutes, uses pantry staples, and has the perfect balance of salty Parmesan, garlic, and bright vinegar. It’s thick enough to cling to every leaf, and versatile enough to use on salads, pasta salads (like my zucchini pasta salad), roasted vegetables, or even French fries.
Why You’ll Love This Parmesan Dressing
- Bold, savory flavor from freshly grated Parmesan.
- A true 5-minute recipe — no blender required.
- Thick, creamy texture that hugs every salad leaf.
- Works as a dressing, dip, or pasta-salad sauce.
- Simple ingredients you always have at home.
Ingredient notes
- Parmesan. Freshly grated makes all the difference.
- Garlic. One big clove (or two small) gives the dressing its savory backbone. If you want it milder, grate just half a clove.
- White Wine Vinegar. Adds brightness without overpowering the cheese. Lemon juice work too, but the flavor will shift slightly.
- Olive Oil. If yours tastes very peppery, reduce the black pepper slightly.
- Dijon Mustard.
- Warm Water. Thins the dressing just enough. Add more only if needed.
How to Make This Parmesan Dressing
- Grate your Parmesan as finely as possible.
- In a bowl, combine the Parmesan, garlic, olive oil, salt, pepper, vinegar, warm water, and Dijon mustard.
- Mix until creamy.
- If you prefer a thinner dressing, add a splash more warm water. If you want it thicker, add more Parmesan.
It should be just thick enough to coat every leaf without sliding off — that “cling factor” is what makes it irresistible.
Home-Cook to Home-Cook Tips
- Mix by hand, not a blender. Blending can over-thicken the cheese and make the texture gummy. Or use your blender at a low speed.
- Use warm water, not cold. It helps the Parmesan melt into the dressing.
- Salt lightly. Parmesan is naturally salty — the teaspoon of kosher salt is plenty, but taste and adjust.
Creamy Parmesan Dressing
Equipment
Ingredients
- 60 g freshly grated Parmesan about 3/4 to 1 cup very loosely packed
- 1 large garlic clove or 2 small
- ¼ cup extra virgin olive oil
- ½ tsp freshly ground black pepper
- 2 tbsp white wine vinegar
- 2 tsp warm water or more, depending on how thick you want the dressing
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt taste and adjust as needed
Instructions
- Combine all ingredients in a small bowl.
- Mix until creamy.
- Add a tiny splash of warm water if you prefer it thinner.
- Taste and adjust seasoning — I like it thick enough to cling to greens and pasta.
Notes
How to Use This Dressing
Toss with any leafy green salad. Drizzle over grilled vegetables. Use as a dip for french fries or potato chips. Add to your favorite pasta salad (I use it in my zucchini pasta salad — linked in the post). Spoon over grain bowls or roasted potatoes.information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨