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Creamy. Salty. Goodness. That’s this creamy Parmesan salad dressing in just three words. The perfect balance of each can be found in each and every drop. Fantastic on salads. Great for dipping vegetables. And yes, even chicken nuggets (try it!). I recommend going ‘all in’ when you make this dressing. Use real mayonnaise. No light stuff. Get a pizza pie slice of Parmesan and grate it yourself instead of buying the pre-grated stuff. And squeeze your own lemon for juice.
Hot Sauce. What?
Yes, this recipe for a creamy Parmesan salad dressing calls for a bit of hot sauce. Do not let that freak you out. We’re not making Buffalo wings. It’s not going to be crazy spicy. Or even spicy at all. Just a little bit gets added to give you a gentle kiss of heat. And flavor. I used Frank’s RedHot. Why? Because it’s my favorite and it’s easy to find. And it tastes great.
Also try my Parmesan and peppercorn Ranch salad dressing.
Creamy Parmesan Salad Dressing
Ingredients
- 3/4 cup mayonnaise
- 1/2 cup Parmesan grated
- 1/4 cup lemon juice
- 4 teaspoons Dijon mustard
- 4 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Place the mayonnaise, cheese, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl.
- Whisk until smooth.
- Taste and add salt and pepper as desired.
- Cover and refrigerate for 1 hour.
- Stir and taste before serving. You may want to add more salt and pepper.
