Parmesan Lemon Garlic Dressing

Introduction

You get a sharp, creamy dressing from lemon juice, garlic salt, mayonnaise, milk, and a full 8-hour chill. It works for green salads, pasta salads, and as a dip, and the texture is easy to adjust from thick and spoonable to pourable.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• 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

• Replace ¼ to ½ cup of the milk with buttermilk for a thinner dressing with more tang.
• Swap ¼ cup of the mayonnaise for plain Greek yogurt if you want a lighter texture and a slightly sharper finish.
• Add more lemon juice in small amounts after chilling if you want the dressing brighter and looser.
• Reduce the milk slightly and use it as a thicker dip for raw vegetables or roasted potatoes.

Tips for Success

• Juice the lemons before measuring so you keep the acidity level consistent.
• Grate the cheese finely so it blends more smoothly in the first mixing step.
• Mix the lemon juice, cheese, garlic salt, and mayonnaise until fully smooth before adding milk, or the dressing can stay slightly lumpy.
• Chill the full 8 hours if you can; the garlic salt softens and the flavor rounds out noticeably.
• Check the thickness after chilling, not before, since the dressing firms up in the fridge.

Storage and Reheating

Store the dressing in an airtight jar or sealed container in the fridge for up to 5 days. Stir before each use, since some separation is normal.

FAQ

Can you use bottled lemon juice instead of fresh?

Yes, but the flavor is flatter and less sharp. Fresh lemon juice gives the dressing a cleaner finish.

Why does the dressing seem too thick after chilling?

The cheese and mayonnaise tighten the texture in the fridge. Stir in a little milk or water until it reaches the consistency you want.

Can you make it ahead?

Yes. It is designed for that, and the flavor improves after the overnight rest.

Can you use a different cheese?

Yes, as long as it is a hard, salty, finely grated cheese. The dressing may be a little less nutty or slightly saltier depending on the cheese you use.