Lemon Parmesan Mayonnaise Dressing

Introduction

This creamy lemon Parmesan dressing comes together in minutes and needs 8 hours of chilling to let the garlic and cheese flavors settle into the mayonnaise base. It’s thick enough to coat salad greens without sliding off, but stays pourable enough for drizzling over roasted vegetables or grain bowls.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes plus 8 hours chilling
• Servings: 12

Ingredients

• 1 ½ lemons, juiced
• 1 cup freshly grated Parmesan cheese
• 2 teaspoons garlic salt
• ¾ cup mayonnaise
• 1 cup milk

Instructions

1. Mix together lemon juice, Parmesan cheese, garlic salt, and mayonnaise until smooth.
2. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like.
3. Cover and refrigerate 8 hours, or overnight.

Variations

• Herb version: Add 2 tablespoons of fresh chopped dill, basil, or parsley after the milk, stirring well. This shifts the flavor toward fresh greens without altering the base texture.
• Thinner consistency: Use 1¼ cups milk instead of 1 cup for a pourable consistency better suited to grain bowls and drizzling.
• Extra tang: Juice an additional half lemon and reduce the milk by 2 tablespoons to sharpen the flavor without watering down the dressing.
• Garlic-forward: Replace garlic salt with 1 teaspoon regular salt and 1 tablespoon minced fresh garlic for a bolder, fresher garlic punch.

Tips for Success

• Grate your Parmesan fresh rather than using pre-shredded; the anti-caking agents in pre-shredded cheese will make the dressing gritty instead of smooth.
• Stir the dressing once or twice during the 8-hour chill to keep the Parmesan from settling to the bottom.
• Start with ¾ cup milk and add more gradually if you prefer a thinner dressing; you can always thin it out, but you can’t easily thicken it back up.
• Taste after chilling—the garlic flavor will intensify, so you may not need any extra salt.

Storage and Reheating

FAQ

Can I make this dressing the day before serving?

Yes. In fact, overnight chilling is ideal. The garlic salt fully dissolves and the flavors meld better after 8 hours or longer.

What if the dressing is too thick after chilling?

Whisk in milk or water a tablespoon at a time until you reach your preferred consistency. The dressing will thicken slightly more as it sits, so err on the side of slightly looser than you want.

Can I use bottled lemon juice instead of fresh lemon?

Fresh lemon juice tastes noticeably brighter. If you must use bottled, use the same volume but add an extra pinch of salt to balance the more muted flavor.

Is this dressing suitable for dairy-free diets?

No. Both the mayonnaise and milk contain dairy, and there’s no straightforward substitute that preserves the creamy texture without changing the recipe significantly.