Mayo Salad Dressing
This quick and easy mayo salad dressing is a creamy, tangy sauce made from mayonnaise, lemon juice, milk, and a touch of sweetness and seasoning. It’s super simple, ready in just 5 minutes, and works beautifully on salads, pasta, veggies, and more. Think of it as your go-to everyday creamy dressing that’s better than store-bought because it’s fresh and you control the ingredients.
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Servings: 1 Person
Calories: 75kcal
Ingredients
- ½ cup Mayonnaise
- ½ teaspoon Icing Sugar or Powder sugar
- 2 pinches Salt
- 2 pinches Black Pepper
- ⅓ teaspoon Garlic Powder
- ½ Fresh Lemon half Squeezed
- 100 ml Milk
Instructions
- In a mixing bowl, add mayonnaise and icing sugar. Whisk lightly to combine until smooth.
- Season with salt, black pepper, and garlic powder.
- Squeeze half a lemon into the mixture. Whisk until well combined.
- Slowly pour in milk, whisking continuously until the dressing becomes creamy and smooth.If too thick → add a bit more milk.If too thin → add a spoon of mayo.
- Taste and adjust seasoning. The dressing should be creamy, tangy, and balanced.
- Use immediately or refrigerate for later.
Video
Notes
How To Use?
- Green salads: Drizzle over lettuce, spinach, or kale.
- Pasta or potato salad: Adds creamy tang.
- Sandwich spread: Perfect for chicken or egg sandwiches.
- Dip: Serve with veggie sticks, chips, or grilled chicken.
- Coleslaw base: Mix with shredded cabbage and carrots.
- Too Thick? Add 1 tablespoon milk or water and whisk smooth.
- Too Runny? Add more mayo or refrigerate 20 minutes to thicken naturally.
- Too Tangy? Add ½ teaspoon sugar or honey to balance the acidity.
- Too Salty? Mix in a little milk or mayo to dilute saltiness.
- Too Bland? Add lemon, pepper, or a touch of mustard for a flavor boost.
- Separated or Curled? Whisk again or add 1 teaspoon warm water to re-emulsify.
- Dull After Chilling? Let it sit at room temperature for 10 minutes, then re-whisk.
Nutrition
Serving: 1tablespoon | Calories: 75kcal
