Creamy Poppy Seed Vinaigrette You Can Whisk Up in Minutes
A quick and luscious homemade salad dressing that keeps in the fridge for weeks.
- Prep5 min
- Total8 min
- DifficultyEasy
- Servings4
This is the dressing you'll want to keep on hand for every salad. It's creamy, tangy, and slightly sweet, made with pantry staples and a handful of fresh ingredients.
The secret is to emulsify it slowly, so it turns into a silky, thick dressing that clings beautifully to greens. It's perfect for a simple green salad, coleslaw, or even as a dip for crudités.
Ingredients
Servings
Converted amounts are rounded.
Method
- Put all the ingredients except the olive oil into a blender.
- Blend on high until everything is completely smooth and the onion is finely pureed.
- Turn the blender down to medium speed.
- With the blender running, slowly drizzle in the olive oil in a thin, steady stream.
- Keep blending until the dressing is thick and emulsified, about 1-2 minutes.
- Don't rush this step, or the dressing won't become creamy.
- Transfer the dressing to a jar or container with a lid.
- Store in the refrigerator for up to two weeks.
💡 Tips
- If you don't have agave, you can use honey or maple syrup instead.
- For a thinner dressing, add a tablespoon of water at the end.
- Shake well before each use, as it may separate slightly in the fridge.
Inspired by a recipe from My Kitchen Escapades