Parmesan Vinaigrette (Printable)

Creamy, tangy Parmesan vinaigrette with lemon, Dijon and olive oil—perfect for salads and grilled meats.

# What You’ll 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 Make It:

01 - In a medium mixing bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, honey if using, minced garlic, kosher salt, and freshly ground black pepper until thoroughly blended.
02 - Slowly drizzle in the extra-virgin olive oil while whisking constantly to create a stable, fully emulsified vinaigrette.
03 - Fold in the freshly grated Parmesan cheese, stirring until the dressing becomes creamy and reaches a slightly thickened consistency.
04 - Sample the vinaigrette and fine-tune the salt and pepper levels as needed to suit your preference.
05 - Transfer the finished vinaigrette to an airtight jar or container and refrigerate. Shake vigorously or whisk briefly before each use to recombine.

# Expert Tips:

01 -
  • It turns a boring bag of lettuce into something you actually crave for dinner.
  • The Parmesan melts into the vinaigrette and creates a creamy texture without a drop of mayonnaise or cream.
  • You probably have every single ingredient in your kitchen right now.
02 -
  • If you add the oil too fast it will never emulsify and you will end up with a broken watery dressing that separates instantly.
  • The vinaigrette will thicken considerably in the refrigerator so let it sit at room temperature for ten minutes and shake well before using.
03 -
  • For the silkiest smoothest texture blitz everything in a food processor or with an immersion blender for thirty seconds and the Parmesan practically disappears into cream.
  • Grate the Parmesan on the finest holes of your box grater so it melts into the dressing rather than leaving chunky bits behind.

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