Lemon Parmesan Garlic Salad Dressing

Introduction

Lemon juice, freshly grated Parmesan, garlic salt, and mayonnaise make a thick, savory dressing that smooths out as it chills. You can keep it in the fridge for salads, use it as a dip by keeping it thicker, or thin it with more milk for a lighter coating on greens.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 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 part or all of the mayonnaise with plain Greek yogurt for a tangier dressing with less richness and a slightly looser texture.
• Swap the milk for buttermilk if you want more acidity and a dressing that clings well to sturdy greens.
• Use Pecorino Romano instead of Parmesan cheese for a sharper, saltier finish.
• Add chopped parsley, dill, or chives after mixing if you want a fresher, more herb-forward dressing.
• Keep the milk on the lower end and skip the extra water if you want a thicker version to use as a dip for raw vegetables or wings.

Tips for Success

• Use freshly grated Parmesan cheese, not the shelf-stable kind, so the dressing blends more smoothly.
• Add the milk gradually in step 2; the dressing can go from thick to pourable quickly.
• Refrigerate the full 8 hours if you can, since the lemon juice, garlic salt, and Parmesan need time to settle into a balanced flavor.
• Stir or shake the dressing well after chilling because the cheese can settle at the bottom.
• Taste after chilling before adding more garlic salt, since Parmesan already adds a lot of salt.

Storage and Reheating

Store the dressing in an airtight jar or sealed container in the refrigerator for up to 5 days. Stir or shake before each use, since it thickens and separates slightly as it sits.

Do not freeze it; the mayonnaise, milk, and Parmesan can separate and turn grainy after thawing.

You do not need to reheat this dressing. If it is too thick straight from the fridge, let it sit at room temperature for 10 minutes or whisk in a small splash of milk or water.

FAQ

Do you have to refrigerate it for the full 8 hours?

Yes, the texture and flavor improve noticeably after a long chill. If you use it sooner, it will still work, but the dressing will taste sharper and less blended.

Can you use bottled lemon juice instead of fresh lemon juice?

You can, but fresh lemon juice gives a cleaner flavor. Bottled juice tends to taste harsher in a dressing with only a few ingredients.

Why did the dressing get thicker in the fridge?

The Parmesan absorbs liquid as it sits, and the mayonnaise firms up when cold. Stir in a little more milk or water to bring it back to your preferred consistency.

Can you make it without mayonnaise?

You can replace the mayonnaise with plain Greek yogurt or sour cream, but the flavor will be tangier and the texture less rich. A fully dairy-free version is not a good match for this recipe because Parmesan and milk are core ingredients.