Description
This Creamy Greek Salad Dressing is a smooth, flavorful blend perfect for salads and marinades. Made with Dijon mustard, lemon juice, garlic, and oregano, emulsified with canola oil and a fresh egg to create a rich yet tangy dressing, all ready in just 5 minutes.
Ingredients
Scale
Ingredients
- 1 large egg, at room temperature
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup canola oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Prepare Ingredients: Gather 1 large egg at room temperature, Dijon mustard, salt, pepper, lemon juice, garlic powder, and dried oregano to prepare for blending.
- Combine Initial Ingredients: Add the egg, Dijon mustard, salt, black pepper, lemon juice, garlic powder, and oregano into a blender or food processor to prepare the base of the dressing.
- Blend Mixture: Blend on low speed until all ingredients are well combined and smooth, ensuring an even base before emulsification.
- Emulsify Dressing: With the blender or food processor running on low, slowly drizzle in the canola oil in a steady, thin stream. Continue blending until the dressing emulsifies and thickens to a creamy consistency.
- Adjust Seasoning: Taste the dressing and adjust salt, pepper, or lemon juice as needed to achieve the preferred flavor profile.
- Store Dressing: Transfer the creamy Greek salad dressing to a jar or airtight container. Refrigerate and use within 1 week for best freshness and quality.
Notes
- Use a fresh, high-quality egg to ensure safe raw consumption as this recipe uses raw egg in the dressing.
- Ensure the egg is at room temperature to help the dressing emulsify properly.
- Canola oil is recommended for its neutral flavor, but olive oil can be substituted for a more robust taste.
- The dressing can be stored in the refrigerator for up to one week in an airtight container.
- For a thicker dressing, reduce the amount of oil slightly or add a small amount of Greek yogurt.
- If you prefer a thicker dressing without raw egg, you can substitute with mayonnaise or omit the egg and blend very well.
