I tend to be more of a sharp, mixed Vinaigrette person, but not everyone is – when company was coming over for my Southwestern Lime Chicken, I remembered last-minute they were “creamy dressing” people. Thank goodness for the internet, right?
A last ditch search led me to a number of dressings – and I decided a lime one from Epicurious would be just the thing. It was super creamy – but all that creaminess dulled the flavors. A quick “amping” up of the ingredients saved the day. Admittedly, I was just a bit doubtful when I first tasted it…into the fridge it went.
When I pulled it out a little while later, it was like magic. Perfect. A bit kicky but not overwhelming, it was fantastic on the salad. Even better, the next day 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.
The best thing about this dressing, though? While it whips up super thick & creamy in the blender, if it is simply shaken together in a jar it still makes a lovely dressing. Feel free to adjust garlic, mustard and lime to your taste. I often omit the mayo, which gives a vinaigrette that still has creaminess when blended, but is not nearly as thick.
Creamy Lime Dressing
- 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.