Creamy House Dressing
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Just like the fancy restaurants, I enjoy serving a house salad dressing. You’ll never go back to store-bought dressings when you discover how easy it is to make Creamy House Dressing at home.
Creamy House Dressing
To say The Girl and I are salad lovers would be an understatement. We eat salad almost every day. Sometimes twice a day. Seriously.
One of our favorite ways to change things up is to make homemade salad dressings. Homemade dressings typically take less than 5 minutes to make – easy peasy!
I like to mix up a jar of homemade dressing on Sunday, in the hopes it will last through the week. By making your salad dressing at home, you are able to control the ingredients, adjusting to your family’s tastes. Bonus!
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Creamy House Dressing is on the Top Five list of salad dressings in my house. A little tangy, very mild onion flavor and not too sweet – a perfect blend for any green salad. We also like Caesar dressing recipe no anchovies, creamy Greek yogurt dressing and sometimes use our homemade Big Mac sauce as a salad dressing.
You may be wondering why I don’t call this Creamy Onion Dressing. I’m going to be straight-up with you. If I called it Creamy Onion Dressing, no one (and I mean no one!) in my family would eat it. Because who wants to eat onion dressing, right?!
By calling it Creamy House Dressing I have magically transformed something “gross” into a lovely salad dressing that everyone likes. Even the onion haters love this dressing!
Now, go gather up the ingredients for this simple but delicious salad dressing and whip up a batch for the weekend. You won’t regret it!
*** Pin the Creamy House Dressing for Later ***
Work Smarter – the right tools can make or break your cooking experience. These are the tools I used to make quick work of this recipe:
Immersion blender – one of the most-used appliances in my kitchen.
Glass storage jars – my favorite way to store homemade salad dressings and so many other little odds & ends.
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Creamy House Dressing
Ingredients
- 1/2 medium onion, chopped in 3 or 4 pieces
- 1 tsp. celery seed
- 1 Tbsp. yellow mustard
- 2 Tbsp. mayonnaise
- 1/4 cup sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/3 cup white wine vinegar
- 1 cup oil, I use sunflower oil
Instructions
- Combine all ingredients except oil in a blender jar. Slowly drizzle in the oil and blend until smooth (about 2-3 minutes). I typically do this step with my immersion blender (best tool ever!).
- For best results, refrigerate for at least an hour before serving, allowing the flavors to mingle. Don't worry if you don't have time for this - the dressing will still taste great.
- Store leftovers in an airtight container in the refrigerator. Will keep for about a week.
Notes
- I am not a certified nutritionist or dietitian. All nutritional information is intended for informational purposes only and should be used only as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are calculated by an online calculator. Even though I do my best to provide accurate nutritional information, these figures should be considered estimates.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
My husband absolutely loved this dressing. He doesn’t always want a salad but since I started to make this dressing, he asks for salad. I think it’s delicious. Yes, it’s a slightly sweet dressing but that’s what it is supposed to be. It’s NOT SWEET. Of course, you can cut the sugar down but if you don’t like sweet then don’t look at recipes with sugar. I also put mine ingredients in my mini food processor instead of using an immersion blender. I put everything except the oil into the processor and pulsed to combine well. Then I streamed in the oil to emulsify. You just want to get the onion into tiny specks, and everything combined well. This dressing is nicely balanced, and I will definitely be making this again. Thank You for sharing your recipe.
I love this! Thanks for sharing Diane.
Just finished had a taste. This is really good. Grandson approved so will make again. I used my food processor instead of my immersion blender. I have been trying different dressings for awhile now. This is one of my favorites. And of course I doubled the recipe.
This dressing was AMAZING!!! It is now my families favorite by far!!!! So good on fresh greens from the garden and fresh cucumbers. Definately made my tongue happy!!!
So glad you liked this dressing, Beth!
Maybe I missed it, but what happens with onion? Do you just leave the large chunks on the dressing to marinate? Do you remove them after a certain time? Or before serving? Or so you mince them up at sometime that I missed? Sounds delish and love homemade dressings.
All the ingredients, including the onions, are blended together in Step 1. Hope this helps, Kimberly.
I prefer home made dressings over bottled dressings, so I’ve made quite a few. This was a hit at my house. The flavor is not dominated by any one ingredient, which gives it a tangy blended flavor. It’s a little sweet, but that can be adjusted, and using honey instead of sugar is definitely a great idea. I give this 5 stars.
I agree homemade dressings are the best, Jim. Thanks for stopping by!
Hi there! Just wondering if it would be possible to replace the sugar with honey in this case? Or maybe maple syrup? Also if I don’t have sunflower oil will it taste different with avocado or olive oil instead?
Thank you!
Yes, you can substitute the sweetener and oil. The taste may be slightly affected based on your substitutions (i.e. I would be hesitant to use the maple syrup). I’d love to hear your results if you make substitutions, Jaycee.
This sounds really good. What kind of onion is best to use?
I like to use Vidalia or yellow onions, Jennifer.
WoW!!!! Made a LOT of dressings But this one??? Oh my god! amazing! Thanks so much
Gosh, your comment made my day, Sabrina! Thank you!
I renamed this to: DREAMY house Dressing. It’s amazing! How many servings is your recipe for if everybody had 2 tbsps?
Ahh, I love that you liked this recipe enough to rename it! You should get 14-ish servings if using 2 tablespoons per serving. Thanks for stopping by & letting me know you enjoyed my recipe, Teresa!
What a lovely dressing! I love that it’s not heavy on the mayo. Thanks
Yes, just enough mayo to make the dressing creamy. Thanks for stopping by, Marie!
I love this dressing! I only like home-made dressings, and have a few that I really like a lot, but this one has become my favorite. Its now MY house dressing, too!
I’m happy to hear you like this dressing and it is now YOUR house dressing Mary. Thanks for taking the time to let me know!
I’m always looking for new homemade dressing recipes and this one looks perfect!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
I love salad too and this dressing sounds amazing! We also would have to call it Creamy House Dressing at our house due to nobody liking onion but me. It’s funny, for some reason, they will eat it if they don’t hear the word.
It’s rather funny the lengths we go to get our families to eat “weird” food. It’s all part of the job, right?