Creamy Garlic Salad Dressing

It starts with this smell – garlic, a little sharp and warm, mixing with the hum of lemon and something rich underneath, almost buttery from the mayo. I tilted the bowl a little too far once and it dribbled out like silk… glossy, pale, flecked with pepper and that whisper of Dijon that nobody quite names but everyone loves. This creamy garlic salad dressing, it’s not flashy. But spooned onto greens, or used to coat roasted potato wedges (yes, do that!), something simple turns almost elegant, like a quiet friend who suddenly says the perfect thing.

Why You’ll Crave It

• Velvety and smooth, but with a gentle tang that gives your salads real personality
• No preservatives or mysterious ingredients – just real pantry staples
• Plays well with everything from crisp romaine to grilled chicken or even a spoonful over roasted carrots
• Takes five minutes or less, and you hardly need to measure (though I still do… out of habit)

The first time I made this, my sister dipped the spoon in, tasted it, and said, “Why haven’t you always made this?”

What You’ll Need

• 3/4 cup mayonnaise: use a good one, this is the body of the dressing – homemade mayo if you’re ambitious, store-bought is fine if it’s smooth and not too tangy
• 2 tablespoons fresh lemon juice: squeezed right from the fruit, not the bottle – makes all the difference with its brightness
• 1 tablespoon Dijon mustard: sharp and smooth, it deepens everything without overpowering
• 2 medium garlic cloves, finely minced: real garlic, not powder – minced until almost paste-like (I use a microplane grater sometimes when I want it really fine)
• 1 tablespoon olive oil: optional, but adds a lushness… and rounds things out
• 1/2 teaspoon kosher salt: adjust to taste… start small, add more if needed
• Fresh cracked black pepper: to taste – I like a healthy pinch for those peppery specks

Easy How-To

Mix the base

Scoop the mayo into a medium bowl (glass is nice – you can see the texture), then add in the lemon juice, Dijon mustard, and olive oil. Stir gently at first… then more confidently as it begins to loosen and shine a little. It should feel thicker than expected, but not stiff.

Add the garlic

Now, add the minced garlic. This is where the flair comes in. Let it sit for a couple of minutes, give it time to mellow into the mix. Fresh garlic has bite – that’s part of the charm – but resting it briefly in the acidic lemon helps take that edge off.

Season it right

Add salt and pepper. Start light, taste, then adjust. This dressing shifts fast when seasoned correctly. It should taste bold enough on its own that you could eat it off a spoon (or bread crusts… which I may have done more than once).

Let it sit (just a little)

If you’ve got time, cover and chill for 15-30 minutes. It thickens slightly and the garlic flattens beautifully into the creaminess. If not, it’s still lovely right away – your kitchen, your rules.

Good to Know

• If your garlic is sprouting, toss it. That green shoot tastes harsh and bitter – not what you want here.
• This works well as a dip too – I’ve served it with roasted radishes once (people were wildly suspicious… then ate them all).
• If your dressing breaks and looks a little oily/separated, try whisking in a tiny splash of cold water. It gently re-binds everything.

Serving Ideas

• Drizzle over crisp romaine with shaved Parmesan and breadcrumbs, kind of like a Caesar but without anchovies
• Spoon onto grilled chicken or spoon into wraps with crunchy raw vegetables
• Dab on roasted sweet potatoes or charred broccoli for a full, round finish

Top Tricks

• If you’re worried about the garlic overpowering things, start with one clove… chill it for half an hour, taste, then add more if you like

Frequently Asked Questions

Can I make this ahead of time?

Yes, please do. It’s even better after a few hours in the fridge. Just give it a stir before serving – the garlic settles a little, and the flavor settles too, in a good way.

Can I use Greek yogurt instead of mayo?

You can, yes – it will taste tangier and slightly lighter. I’d recommend using half yogurt, half mayo if you want to keep the texture creamy but fresher on the palate.

Is raw garlic safe to eat like this?

In small amounts, yes. Just be mindful of freshness, and avoid anything with a green sprout or that’s turned soft. If you’re sensitive, roast the garlic first – it sweetens and softens the edge beautifully.

How long will it keep?

Roughly 4-5 days in the fridge, in a sealed jar or container. The garlic flavor intensifies gently each day, so keep that in mind if you’re not a bold garlic lover.