Creamy Lime Vinaigrette

Creamy Lime Vinaigrette

So what kind of vinaigrette person are you? I’m not usually a creamy dressing person, but there are a few exceptions. This Creamy Lime Vinaigrette is one of them.

Creamy Lime Vinaigrette

Creamy Lime Vinaigrette

This dressing came about because I had company coming over and remembered last minute that they weren’t fans of the sharper vinaigrettes I’m always whipping up. And so a mad, last minute search began looking for a dressing that was Southwestern in flavor, bright, fun and most of all, creamy!

About Creamy Lime Vinaigrette:

I pulled this recipe off Epicurious. I had decided it was just the thing. And it was super creamy but when I tasted it? Dull, dull, dull. I noticed the recipe was from 1993, and that was before the current flavor explosion we’re going through! Thank you Internet, for that!

So I amped up the flavors, and still a bit doubtful, tossed it in the fridge. That short rest time worked a small miracle. When I pulled the dressing out it was like magic. A little “kicky” but not overwhelming. In my mind, a dressing needs a little kick to stand up to all the flavors of a salad.

The dressing was even better the next day when  I slathered it over a little left over Southwestern Lime Chicken in a sandwich…it was like lime on lime. Sweet Potato Fries dipped in it? Especially if they’re spicy ones? Fantastic. More recently, I’ve been using Creamy Lime Vinaigrette in my coleslaw when I make it to serve on tacos. Oh, yeah!

Creamy Lime Vinaigrette

Creamy Lime Vinaigrette

Making Creamy Lime Vinaigrette:

Creamy Lime Vinaigrette Is pretty easy to make. I usually make it in the blender and it whips up super thick & creamy. Sometimes when I’m in a hurry I’ll just put everything in a jar and shake it up. It will still get just a little creamy but not nearly as thick as the blender version.

Feel free to adjust garlic, mustard, and lime to your taste. If you want to change this up to a standard vinaigrette, omit the mayo and all the flavors will ring out sharp and clear.

So many dressings including lime also include cilantro. If you want cilantro just tear off a small handful to add the Creamy Lime Vinaigrette. Personally, I’m not a huge fan of cilantro and does it seem to you that cilantro is in everything these days? If you’re down with it, go for it!

Saving Money on Creamy Lime Vinaigrette:

Do watch for specials at the store on the lime. Sometimes you’ll find them packaged in bundles and sometimes those bundles aren’t the greatest deals because they’re older limes. Limes go on sale. Pick up extra when you see them, for the current week and the week after. The color doesn’t matter with the limes, as long as they’re sound. Pick up several in your hand to get an idea of the weight and buy the heaviest.

I stock up for the year on condiments during the summer sales. Watch for low, low prices around the summer holidays and sporadically through summer. If you miss the summer sales, look for great pricing around the Superbowl.

I do have a strategy for buying olive oil and it is an item I’ll save or look for coupons for. I’ll watch for the sales, buy one, get second one for 50 percent off, or buy two specials. Generally, I’ll get a great price. Costco and Aldi have great prices and you no longer need to buy a giant can of it at Costco so that a reasonable person or family can go through it with no worries. Higher end olive oils from Trader Joes are generally reasonable. Olive oil is my choice of oil for most cooking.

Creamy Lime Vinaigrette

Creamy Lime Vinaigrette

Creamy Lime Dressing

  • Servings: abt 3/4 cup
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  • 2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
  • 1/2 teaspoon Dijon-style mustard
  • 2 tablespoons (about 1/2 lime) fresh lime juice, or to taste
  • Lime zest to taste
  • 1 tablespoon mayonnaise
  • 1/4 cup plus two tablespoons olive oil
  • 1 to 2 tablespoons water, if desired

In a blender or small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, salt and pepper to taste until the mixture is smooth.

With the motor running add the oil in a stream. Blend the mixture until it emulsified. Add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well.

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