Salad Dressing

To make a creamy salad dressing from scratch, combine whole eggs, yellow mustard, lemon juice, white vinegar, honey, salt, and brown sugar in a mixing bowl. Whisk until blended, then slowly add evaporated milk while whisking. Gradually pour in vegetable oil to emulsify the dressing. Finally, mix in parsley, thyme, and black pepper for added flavor.

Yes, this creamy salad dressing recipe is gluten-free as it does not contain any gluten-containing ingredients. However, always check the labels of your mustard and other condiments to ensure they are certified gluten-free.

If you don't have evaporated milk, you can substitute it with an equal amount of heavy cream or a mixture of milk and cream. Alternatively, for a dairy-free option, use unsweetened almond milk or coconut milk, but keep in mind that it may slightly alter the flavor and texture.

Homemade salad dressing can be stored in the refrigerator for up to one week. Make sure to keep it in an airtight container to maintain freshness. Always give it a good shake before using, as separation may occur.

This creamy salad dressing pairs wonderfully with a variety of salads, including garden salads, Caesar salads, and pasta salads. It also complements grilled chicken salads and can be drizzled over roasted vegetables for added flavor.