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Mvp Parmesan Vinaigrette Recipe

MVP Parmesan Vinaigrette Recipe

This MVP Parmesan Vinaigrette is creamy, tangy, cheesy, and full of bold flavor. I make it in minutes with simple ingredients, and it works perfectly for salads, sandwiches, and roasted vegetables.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Dressing, Sauce
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup Parmesan cheese Freshly grated
  • 1/3 cup Extra-virgin olive oil Good quality
  • 2 tablespoons White wine vinegar Or red wine vinegar
  • 1 tablespoon Dijon mustard Helps emulsify
  • 1 teaspoon Honey Or sugar
  • 1 clove Garlic Finely minced
  • 1 tablespoon Lemon juice Optional
  • To taste — Salt Start small
  • To taste — Black pepper Fresh cracked

Equipment

  • 1 Mixing bowl Medium size
  • 1 Whisk For emulsifying
  • 1 Measuring cups Liquid measuring cup
  • 1 Measuring spoons For seasoning
  • 1 Jar with lid For storage
  • 1 Blender or Immersion Blender For extra smooth texture

Method
 

Step 1:
  1. Add the parmesan cheese, white wine vinegar, Dijon mustard, honey, garlic, lemon juice (if using), salt, and black pepper to a mixing bowl. I like to mix these first so the flavors start coming together.
    Mvp Parmesan Vinaigrette Recipe
Step 2:
  1. Slowly drizzle in the olive oil while whisking continuously until the dressing looks creamy and well combined. If using a blender or immersion blender, blend everything until smooth.
    Mvp Parmesan Vinaigrette Recipe
Step 3:
  1. Taste the vinaigrette and adjust seasoning as needed. Sometimes I add a pinch more salt or a small splash of vinegar, depending on my mood.
    Mvp Parmesan Vinaigrette Recipe
Step 4:
  1. Let the dressing rest for about 10 minutes before serving, then whisk or shake once more and use as desired.
    Mvp Parmesan Vinaigrette Recipe

Notes

I always recommend using freshly grated parmesan for the smoothest texture and best flavor. This dressing naturally separates in the fridge, which is totally normal, so just shake or whisk before using. I store leftovers in a sealed jar for up to 4–5 days.