This Homemade Parmesan Vinaigrette is bright, cheesy, and easy enough for weeknight salads but special enough for guests. I make it when I want a dressing that’s richer than a simple vinaigrette but still fresh and fast to toss together. If you love creamy Parmesan notes, it also pairs beautifully with sides like homemade Parmesan creamed corn for a comforting dinner.
Why Make This Recipe
- It delivers bold umami from real Parmesan cheese without relying on heavy cream.
- The oil-and-acid base keeps it lighter than a mayo-based dressing while still coating greens nicely.
- It takes about 5 minutes to make and stores well, so you can prep it once for several salads.
- It adapts easily — add herbs, anchovy, or yogurt for different textures and flavors.
- Personal note: I reach for this vinaigrette when I want something that makes simple romaine or roasted vegetables feel luxurious; it’s my shortcut to impressing guests.
I also like pairing it with a different take on creamed corn when I want something sweeter on the plate: homemade Parmesan creamed corn complements it nicely.
Recipe Overview
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: about 3/4 cup (makes 8–10 tablespoons; serves 6–8 as a salad dressing)
Difficulty: Easy
Method: Whisked vinaigrette emulsified by hand or in a blender; finished with freshly grated Parmesan.
My Experience Making This Recipe
I tested this recipe several times to balance tang and salt because Parmesan adds both. I learned that freshly grated Parm and a slow stream of oil are the two things that make the texture silky and keep the dressing from tasting grainy or overly salty.
How to Make Homemade Parmesan Vinaigrette
Start with a small bowl or a mason jar and measure ingredients precisely for consistent results. Combine 3 tablespoons white wine vinegar (or 2 tablespoons lemon juice + 1 tablespoon white wine vinegar), 1 teaspoon Dijon mustard, 1 small minced garlic clove, 1 teaspoon honey, and a pinch of freshly ground black pepper. Whisk while slowly streaming in 1/2 cup extra-virgin olive oil until emulsified, then stir in 1/3 cup freshly grated Parmesan and taste for salt (you’ll often skip extra salt because Parmesan is salty). If you prefer a creamier body, whisk in 2 tablespoons mayonnaise or Greek yogurt. Use a microplane for the cheese and serve immediately or chill for at least 15 minutes to let flavors meld.
Ingredients (tested):
- 3 tbsp white wine vinegar (or 2 tbsp lemon juice + 1 tbsp white wine vinegar)
- 1 tsp Dijon mustard
- 1 small garlic clove, minced (about 1/2 tsp)
- 1 tsp honey or maple syrup
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly grated Parmesan cheese (packed)
- Freshly ground black pepper to taste
- Optional: 2 tbsp mayonnaise or 2 tbsp Greek yogurt for creaminess
Equipment: microplane or fine grater, whisk or immersion blender, small bowl or 16 oz mason jar.
Expert Tips for Success
- Grate Parmesan fresh from a wedge with a microplane — pre-grated cheese contains anti-caking agents that can create a gritty texture.
- For a stable emulsion, make sure vinegar and oil are at room temperature and add the oil in a thin, steady stream while whisking. An immersion blender makes this foolproof in 20–30 seconds.
- If the dressing separates later, re-emulsify in a blender or shake vigorously in a sealed jar. For a quick side that matches the dressing’s flavor profile, try serving with air-fryer garlic Parmesan fries — the crisp texture is a great contrast.
- Taste before salting — Parmesan brings salt, so adjust sparingly and use acid (lemon or vinegar) to brighten instead of adding more salt.
How to Serve Homemade Parmesan Vinaigrette
- Drizzle over a classic Caesar-style salad of romaine, croutons, and extra shaved Parmesan for a lighter take.
- Toss with warm roasted vegetables — Brussels sprouts or asparagus work especially well. For a seafood option, serve alongside baked shrimp Parmesan to add a bright, cheesy finish.
- Use as a marinade for grilled chicken (marinate 30–60 minutes) or a finishing drizzle on grain bowls; garnish with lemon zest and cracked pepper for presentation.
Storage and Reheating Guide
Store vinaigrette in a sealed glass jar in the refrigerator at 40°F (4°C) or lower. Use within 5–7 days for best flavor and texture. Do not freeze the finished dressing with Parmesan; the cheese breaks texture on thawing. If you want to freeze components, freeze the oil-vinegar-mustard base in an ice cube tray up to 3 months, then thaw and whisk in freshly grated Parmesan just before serving. To revive a chilled, slightly hardened olive oil dressing, bring the jar to room temperature for 10–15 minutes then shake vigorously.
Recipe Variations
- Dairy-free: Replace Parmesan with 2 tbsp nutritional yeast and add 1 tbsp tahini for body; increase salt carefully to taste.
- Creamy version: Add 2 tbsp mayonnaise or Greek yogurt for a richer mouthfeel and more stable emulsion.
- Anchovy boost: Blend in 1–2 anchovy fillets or 1 tsp anchovy paste for a deeper umami (classic Caesar influence).
- Herb-forward: Fold in 1 tbsp finely chopped fresh basil or parsley for a fresher, garden taste and pair it with baked chicken recipes like baked Caesar chicken with creamy Parmesan sauce inspiration.
Nutritional Highlights
- Key benefits: provides monounsaturated fats from olive oil and protein/calcium from Parmesan in small serving sizes.
- Considerations: Parmesan contributes sodium, so watch portion sizes if you’re on a low-sodium diet — a typical 2-tablespoon serving is roughly 100–140 calories depending on oil choice.
- Allergen info: contains dairy (Parmesan) and may contain mustard (Dijon); omit or substitute as needed for allergies.
Troubleshooting Common Issues
- Dressing split or separated: re-emulsify by whisking vigorously or blending; next time add the oil more slowly or use a stabilizer like a teaspoon of mayonnaise.
- Too salty: dilute with a teaspoon to tablespoon of water or extra vinegar/lemon juice and a touch of honey to rebalance.
- Grainy texture from cheese: use freshly grated Parmesan and avoid over-grating; finely grated cheese integrates better than coarsely shredded.
Frequently Asked Questions
Q: Can I make this vinaigrette in a blender or food processor?
A: Yes. A blender or immersion blender quickly creates a glossy, stable emulsion — blend the acid, mustard, garlic, and cheese first, then slowly add the oil through the spout. This method is especially helpful if you’re making larger batches.
Q: How long will the dressing keep in the fridge?
A: Stored in a sealed glass jar at 40°F (4°C) or below, it stays good for 5–7 days. The fresh Parmesan will gradually darken and the oil may cloud; give it a shake or whisk before using.
Q: Can I reduce the oil for a lower-calorie version?
A: Yes — reduce oil to 1/3 cup and replace the missing volume with plain water, low-sodium broth, or extra vinegar/lemon for brightness. The texture will be less slick but still flavorful; consider adding 1 tablespoon Greek yogurt for creaminess.
Q: Is this dressing suitable for keto or low-carb diets?
A: Yes. The dressing is low in carbohydrates; the main calories come from healthy fats in olive oil and protein from Parmesan. Keep an eye on honey or other sweeteners — omit or use a sugar-free substitute for strict keto.
Homemade Parmesan Vinaigrette
- Total Time: 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This Homemade Parmesan Vinaigrette is bright, cheesy, and perfect for elevating weeknight salads or impressing guests.
Ingredients
- 3 tbsp white wine vinegar (or 2 tbsp lemon juice + 1 tbsp white wine vinegar)
- 1 tsp Dijon mustard
- 1 small garlic clove, minced (about 1/2 tsp)
- 1 tsp honey or maple syrup
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly grated Parmesan cheese (packed)
- Freshly ground black pepper to taste
- Optional: 2 tbsp mayonnaise or 2 tbsp Greek yogurt for creaminess
Instructions
- In a small bowl or mason jar, combine vinegar, mustard, garlic, honey, and black pepper.
- Whisk while slowly streaming in olive oil until emulsified.
- Stir in freshly grated Parmesan and taste for salt, adjusting as necessary.
- If desired, whisk in mayonnaise or Greek yogurt for additional creaminess.
- Serve immediately or chill for at least 15 minutes to let flavors meld.
Notes
For a stable emulsion, ensure that both vinegar and oil are at room temperature when combining.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisked Vinaigrette
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg