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
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 from 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! Could you imagine if we were all eating these days w/o the internet?
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. Note: it was even better the next day.
Grilled Southwestern Lime Chicken Breasts in a sandwich.
Serve the Creamy Lime Vinaigrette With:
- I loved this vinaigrette last time I had a little leftover Southwestern Lime Chicken in a sandwich…it was like lime on lime. (The photo shows the sandwich with another dressing.)
- Creamy Lime Vinaigrette makes a fabulous slaw to serve on tacos. Oh, yeah! And it stands up beautifully to any Southwestern salad, especially some of those substantial salads with black beans. The dressing brightens everything, so they don’t feel heavy.
- Ketchup doesn’t work for me with Sweet Potato Fries, but Sweet Potato Fries dipped in this dressing? Especially if they’re spicy ones? Fantastic.
Crispy Oven Baked Sweet Potato Fries
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 to 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 and there is no browning. 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 the summer. If you miss the summer sales, look for great pricing around the Super Bowl.
I do have a strategy for buying olive oil, and it is an item I’ll save or look to see if there are coupons. I’ll watch for the sales, buy one, get a second one for 50 percent off, or buy two specials. Generally, I’ll get a great price. Costco, Lidl, 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 Joe’s are generally reasonable. Olive oil is my choice of oil for most cooking.
Creamy Lime Vinaigrette
Creamy Lime Vinaigrette
A bright and sunny dressing.
- Prep Time: 5 minutes
- Total Time: 10 minutes
- Yield: 3/4 cup 1x
- Category: Salad Dressing
- Cuisine: Mexican or Southwestern
Ingredients
- 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
Instructions
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 is emulsified. Add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well.
