Creamy Garlic Dressing

Nothing more satisfying that creamy, garlicky goodness. This Creamy Garlic Dressing is absolutely delectable and you’ll be mopping it all up with whatever you can get your hands on. So good!

In Chinese cooking, garlic is a major staple. I can’t imagine cooking without it and you’ll find that it’s also an integral ingredient in many different cuisines.

Garlic is incredibly tasty and adds a great depth of flavour, particularly useful in dishes that may be on the subtle side. Hence, they are so popular in simple vegetable stir fries.

This pungent allium comes from the same family as onions, leeks, chives and shallots. I personally use a lot of garlic. Nothing better than to fry it in sesame oil with some thinly sliced shallots and pouring it over steamed fish or silken tofu.

I love roasted garlic too. As heat is applied to it, it releases the sugars and gives it this gorgeous caramel flavour. They become extremely soft and creamy.

Love adding whole roasted garlic as part of a grazing platter so that my guests can grab some and smear it on a dried baguette or some fresh bread. Try it with cheese…..yum!

My daughter loves garlic and has since I can remember. Till this day, she would wait patiently for the stir fried vegetables to be finished and she would then grab a spoon and corral all the garlic at the bottom of the plate and eat it all in one go. For whole roasted or stewed garlic, she would dig them out and eat them whole.

The next natural step was to of course make a garlicky creamy salad dressing. I can promise you that this is absolutely delicious. I’ve received a ton of lovely comments about how good it is. Give it a go!

Creamy Garlic Dressing Ingredients

Garlic: It’s important to get good garlic. The cheap ones all bundled up in a bag don’t have the flavours strong enough to give you all the garlicky goodness. The garlic is the hero of this dressing so you do need to choose the best.

Salad Onion: The salad onion is not as “in your face” as a regular onion. A more subtle allium that complements the garlic and does not take over the flavours.

If you can’t find salad onion, you can use the bulb of the spring onion or scallion. That would work perfectly fine.

Mayonnaise: A whole egg mayonnaise with all it’s creamy goodness is recommended here.

Greek yoghurt: The creamier the better. Organic Greek yoghurt is nice to have but as we don’t use a lot of it in this recipe, it’s not necessary.

Apple cider vinegar: The garlic needs to have some acid so that it’s flavourful.

Sugar: Needs a little sweetness to counteract the tartness and the pungent flavours. You can of course mit this if you wish.

Worcestershire sauce: Adding a little salty goodness to the dressing. You can add soy sauce or tamari instead.

What we want here is a touch of umami. Make sure you’re using the original Lea & Perrins Original Worcestershire Sauce!

Creamy Garlic Dressing Method

Before you start making your salad, make the creamy garlic dressing first as the garlic needs time to work its magic.

Two hours in the fridge before serving is ideal. Can certainly be made overnight too if you wish.

Peel the garlic cloves and chop roughly.

Peel the salad onion and chop finely to yield 1 tsp.

With a hand blender, blitz the garlic, salad onion, mayonnaise, Greek yoghurt, apple cider vinegar, sugar and Worcestershire sauce until completely pureed and well combined.

Set aside in the fridge for 1 hours. Take it out of the fridge and let it rest for 15 minutes before serving. We want the dressing to come to room temperature and not served cold.

Best Salad for This Dressing

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