Description
This creamy Greek salad dressing combines tangy lemon juice, aromatic garlic, and oregano with a smooth, emulsified base of egg and canola oil. Perfectly balanced with Dijon mustard and spices, it’s a quick and delicious way to elevate any salad with authentic Mediterranean flavors.
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 into a blender or food processor to prepare for emulsification.
- Blend Initial Mixture: Blend on low speed until all the ingredients are evenly combined, ensuring a smooth base for the dressing.
- Emulsify Dressing: With the blender running, slowly drizzle the canola oil in a steady thin stream, allowing it to fully incorporate and thicken the dressing into a creamy emulsified texture.
- Taste and Adjust: Sample the dressing and adjust seasoning as needed to achieve the desired balance of flavors.
- Store: Transfer the dressing to a jar or airtight container and refrigerate. Use within one week for optimal freshness and flavor.
Notes
- Use a fresh, room-temperature egg for best emulsification results.
- You can substitute canola oil with extra virgin olive oil for a richer flavor, but it may alter the dressing’s texture.
- This dressing keeps well in the refrigerator for up to 7 days; always shake or stir before use as ingredients may separate.
- For a vegan version, consider using aquafaba or plant-based mayonnaise as an egg substitute, although flavor and texture will differ.
