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This Creamy Vinaigrette recipe is a simple everyday salad dressing that you’ll want to make on repeat. It’s a perfect blend of red wine vinegar, Dijon mustard, mayonnaise, Parmesan cheese, garlic, dried oregano, red pepper flakes and extra virgin olive oil.

A clear mason jar filled with a Creamy Vinaigrette.

Our creamy vinaigrette dressing is is another good all-purpose vinaigrette that goes with pretty much any type of salad you’ll want to toss it with. It comes together in a pinch and will last in the fridge up to a week. 

Clear glass bowls filled with olive oil, red wine vinegar, water, mayonnaise and Parmesan cheese.

This creamy vinaigrette dressing recipe can be made ahead of time and then stored in the refrigerator until you’re ready to use it. Double the recipe so you can have it for lunch salads all week long.

Creamy Vinaigrette Recipe Ingredients

  • Olive Oil. Use extra-virgin or light olive oil for this recipe.
  • Red Wine Vinegar. We use red wine vinegar for this vinaigrette.
  • Dijon Mustard. Dijon mustard adds a little flavor and helps to emulsify the dressing.
  • Mayonnaise. Use real mayonnaise like Best Foods (or Hellmann’s). It adds a nice creaminess to this vinaigrette.  
  • Parmesan Cheese. Adding Parmesan cheese to the mix adds to the great flavor of this dressing. 
  • Seasoning. We use dried oregano and red pepper flakes for seasoning.  
  • Garlic. A little fresh garlic adds flavor to the mix. You could add 1-2 teaspoons finely minced shallot instead of garlic if you like.

Find printable recipe with the measurements below.

A clear mason jar filled with Creamy Vinaigrette Dressing.

How To Make Creamy Vinaigrette

  1. Blender. Add all of the ingredients except the oil to a blender and pulse a few times to blend the ingredients. Gradually add the oil in a stream to blend. Or add the ingredients to a wide mouth mason jar and blend using an immersion blender (stick blender).
  2. Storage. Store the dressing in a mason jar or an airtight container in the refrigerator. If properly stored, the vinaigrette should last up to 5 days.

A white bowl filled with salad tossed with Creamy Vinaigrette Salad Dressing.

Can I Make The Vinaigrette Ahead Of Time?

Yes! This vinaigrette can be made 1-2 days in advance and stored in an airtight container in the refrigerator. You’ll need to let the vinaigrette set for a minute after removing it from the refrigerator to allow the olive oil to liquify because it can thicken a bit when chilled. Shake well or give it a good stir before serving.

Why You’ll Love This Creamy Vinaigrette Dressing

  • Quick And Easy. Making vinaigrettes and dressings from scratch literally takes just 5 minutes. Buy yourself some new mason jars so you can store your new favorite homemade dressings in them. 
  • It Tastes Amazing. This vinaigrette has such an amazing flavor you’ll want to put it on all of your salads! It’s a family favorite! 

A white bowl filled with salad tossed with Creamy Vinaigrette,

Serving Suggestions

This creamy vinaigrette salad dressing goes with just about any salad you’ll want to toss it with, but here are some of our favorites.

More Salad Dressing Recipes

Still want more ideas? Check out all of our Salad Dressing Recipes.

A clear mason jar filled with the best Creamy Vinaigrette.
Yield: 4 servings

Creamy Vinaigrette

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

This Creamy Vinaigrette recipe is a simple everyday salad dressing that you'll want to make on repeat. It's a perfect blend of red wine vinegar, Dijon mustard, mayonnaise, Parmesan cheese, garlic, dried oregano, red pepper flakes and extra virgin olive oil.

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons, Parmesan cheese
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove, finely minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons water

Instructions

  1. Add all of the ingredients except the oil to a blender and pulse a few times to blend the ingredients. Gradually add the oil in a stream to blend. Or add the ingredients to a wide mouth mason jar and blend using an immersion blender (stick blender).
  2. Store the dressing in a mason jar or an airtight container in the refrigerator. If properly stored, the dressing should last up to 5 days.

Notes

  • Add 2 more tablespoons of olive oil if you want a thinner consistency.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 183Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 5mgSodium: 296mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah Duncan
Cuisine: American / Category: Salads