Description
This creamy Greek salad dressing is a luscious, tangy blend that perfectly balances the sharpness of Dijon mustard and lemon juice with the aromatic flavors of garlic and oregano. Made with simple ingredients and emulsified to a rich, smooth consistency, it’s a delightful topping for salads or a flavorful dip.
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
- Combine Ingredients: Add the large egg, Dijon mustard, salt, black pepper, lemon juice, garlic powder, and dried oregano to a blender or food processor to prepare for emulsification.
- Start Blending: Blend the mixture on low speed until all ingredients are evenly combined and smooth.
- Emulsify with Oil: With the blender motor running on low, slowly drizzle the canola oil in a steady, thin stream to allow the dressing to emulsify and thicken into a creamy consistency.
- Adjust Seasoning: Taste the dressing and add more salt, pepper, or lemon juice as needed to suit your preference.
- Store Properly: Transfer the creamy Greek salad dressing to a jar or airtight container and refrigerate. It will keep well for up to 1 week.
Notes
- Ensure the egg is at room temperature to help with proper emulsification and avoid curdling.
- The dressing can be used immediately or stored chilled for optimal flavor.
- This dressing is made with raw egg; use pasteurized eggs if concerned about food safety.
- Feel free to substitute canola oil with olive oil for a more authentic Greek flavor.
- Adjust the amount of garlic powder and oregano based on your taste preference.
