Description
This creamy Greek salad dressing combines tangy lemon juice, aromatic oregano, and a smooth emulsion of canola oil and egg, resulting in a rich and flavorful dressing perfect for drizzling over fresh salads or using as a versatile dip. Easy to prepare in just minutes using a blender, it offers an authentic taste that enhances any Mediterranean-inspired meal.
Ingredients
Scale
For the Dressing
- 1 large egg, at room temperature
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup canola oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Combine Ingredients: Add the egg, Dijon mustard, salt, black pepper, lemon juice, garlic powder, and dried oregano to a blender or food processor bowl.
- Blend Initial Mixture: Start blending on a low speed to mix all these ingredients thoroughly until fully combined and slightly uniform in texture.
- Emulsify with Oil: While the motor is running, slowly and steadily drizzle the canola oil into the blender to allow the dressing to emulsify and thicken into a creamy consistency.
- Season to Taste: Stop blending, taste the dressing, and adjust salt or pepper as needed to suit your preference.
- Store Properly: Transfer the creamy Greek salad dressing into a jar or an airtight container and refrigerate. Use within one week for best freshness and flavor.
Notes
- Use a fresh, high-quality egg to ensure safety and best taste.
- Make sure the egg is at room temperature to help emulsify the dressing properly.
- For a thicker dressing, blend a little longer or add a bit more mustard to enhance emulsification.
- This dressing works well on traditional Greek salad or as a dipping sauce for pita or veggies.
- Store refrigerated for up to 7 days and always shake well before using as separation may occur.
