The dressing is based on the famous MVP Parmesan vinaigrette recipe that everybody loves on sandwiches and salads.
It is light creamy, tangy but well balanced and loaded with that salty parmesan taste that makes plain greens interesting.
Hi, my name is Mayank Rawat. I prefer preparing meals for my family and relatives. My friends call me a pro chef.
It is my regular favourite, and I make it at least once, or twice weekly, as it is a dish which can be prepared with almost anything.
Here is a brief summary of what to expect before filling your head with information.
Food: American Italian inspired.
Prep time: about 10 minutes
Cook time: none
Servings: about 8 servings
What Is MVP Parmesan Vinaigrette?
MVP Parmesan Vinaigrette is a hearty, creamy vinaigrette dressing that is prepared using olive oil, vinegar, parmesan cheese, garlic and a little bit of sweetness.
It is neither thick like ranch nor thin like a classical vinaigrette. It is positioned in the center, this is why the item is so suitable in salads, sandwiches, and even roasted vegetables.
Why I Like This Dressing So much.
I always offer homemade dressings as one of the simplest methods of making food more tasty even without doing much.
This one is particularly satisfying since it is easy to prepare and it is delicious as if it were served at a restaurant.
Equipment Needed
How the ingredients are used is important; in case all the ingredients are in the appropriate proportion and are fresh, the taste and deliciousness of the food is significantly increased.
I keep dressings equipment always simple. This is my most frequently used one.
| Amount | Name | Notes |
|---|---|---|
| 1 | Mixing bowl | Medium size works best |
| 1 | Whisk | For emulsifying |
| 1 | Measuring cups | For oil and vinegar |
| 1 | Measuring spoons | For seasonings |
| 1 | Jar with lid | For storage |
| Optional | Blender or immersion blender | For extra smooth texture |
Ingredients Needed
Fresh, good-quality ingredients really matter here, especially the Parmesan and olive oil.
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1/3 | cup | Parmesan cheese | Freshly grated |
| 1/3 | cup | Extra-virgin olive oil | Good quality |
| 2 | tablespoons | White wine vinegar | Can substitute red wine vinegar |
| 1 | tablespoon | Dijon mustard | Helps emulsify |
| 1 | teaspoon | Honey | Or sugar |
| 1 | clove | Garlic | Finely minced |
| 1–2 | tablespoons | Lemon juice | Optional but recommended |
| To taste | — | Salt | Start small |
| To taste | — | Black pepper | Fresh cracked |
Best Parmesan to Use
I will always suggest purchasing a block of Parmesan and grate it by yourself. Pre-shredded cheese does not mix in the same way and this can cause the dressing to be gritty.
Fresh parmesan is much easier to melt into the oil and vinegar and provides you with the smooth, slightly creamy texture.
You may add Pecorino a bit to sharpen the flavor, but it is also saltier, and in that case I tend to decrease the amount of salt added to it.
Preparation of MVP Parmesan Vinaigrette.
This is a highly lenient recipe, which I like. You do not require great skill, but will have patience a little.
Step 1
Combine parmesan, vinegar, Dijon mustard, and garlic, honey, lemon juice (not necessary), salt and pepper in a mixing bowl.
I prefer to add all the ingredients with the exception of the olive oil initially to allow the flavors to begin mixing immediately.
Step 2
Drizzle gradually the olive oil, and stir continuously. This aids in the emulsification of the dressing and prevents the dressing to separate too fast.
In the case of a blender or an immersion blender, everything should be combined and mixed with the blender until it becomes very smooth.
Step 3
Sample the dressing and make changes. At times I can work in an extra pinch of salt, or a splash of vinegar or lemon juice.
Step 4
Allow the dressing to rest after 10 minutes and then serve it. Such a little break is a difference as the flavors will settle down and level out together.
How to Make It Extra Smooth
To have a restaurant-style smooth vinaigrette, then it is better to mix it.
In a food processor or immersion blender the cheese is broken down into a complete paste and this gives it the pourable texture.
In case dressing becomes too thick following mixing, pour in a table spoon of water at a time until it becomes soft.
Whisking vs Blending
When I’m short on time, I whisk. In case I am after a smooth finish, I mix. Work and both great taste.
Recipe Tips I’ve Learned Over Time
- The amount of salt you add should always be less than what you think you require since Parmesan is already salty.
- Good olive oil must be used; you can certainly feel it here.
- The dressing is to be left to rest; and this is more important than you might think.
- Shake or stir again and serve as it is expected to be shaken.
Variations I Like to Make
I occasionally change it based on the kind of food I am serving it with:
- To prepare lemon flavor I add more lemon juice and less vinegar.
- To give it a spicy taste, I would sprinkle red pepper flakes or chili oil.
- To make it cream, I’ll add a spoon of Greek yogurt or mayo done.
- To make it heavy in garlic, I use an additional clove, however, I make it very fine.
How I Use MVP Parmesan Vinaigrette
I apply this dressing on chopped salads, romaine salads, pasta salads, and grain bowls. It works well on turkey or chicken sandwiches and it is quite good drizzled on roasted potatoes or broccoli.
I have even marinated chicken before grilling and used it as a light marinade and it turned out to be surprisingly good.
Storage and Shelf Life
I keep this dressing in a closed jar in the fridge. It stores to a range of 4-5 days well.
Since it is made of cheese and garlic, I always take a quick sniff and taste, in order to be safe.
Nutrition Information
- Calories: about 120
- Fat: 11g
- Saturated fat: 2g
- Carbohydrates: 2g
- Protein: 2g
- Sodium: varies depending on Parmesan
- Sugar: about 1g
MVP Parmesan Vinaigrette Recipe
Ingredients
Equipment
Method
- Add the parmesan cheese, white wine vinegar, Dijon mustard, honey, garlic, lemon juice (if using), salt, and black pepper to a mixing bowl. I like to mix these first so the flavors start coming together.
- Slowly drizzle in the olive oil while whisking continuously until the dressing looks creamy and well combined. If using a blender or immersion blender, blend everything until smooth.
- Taste the vinaigrette and adjust seasoning as needed. Sometimes I add a pinch more salt or a small splash of vinegar, depending on my mood.
- Let the dressing rest for about 10 minutes before serving, then whisk or shake once more and use as desired.
Notes
FAQ:
Is MVP Parmesan Vinaigrette creamy or vinaigrette?
It is a thick creamy vinaigrette that is not as thick as ranch but richer than an ordinary oil-and-vinegar.
Is it possible to prepare MVP Parmesan Vinaigrette without the help of a blender?
Yes, one may stir it with a stick or shake it in a pot. It can be a little bit crunchy, yet it is very tasty.
What is the best cheese to use in MVP Parmesan Vinaigrette?
Parmesan is better because freshly grated. Powdered or pre-grated cheese will not mix so easily.
What is the shelf life of homemade MVP Parmesan Vinaigrette?
It can be stored in the fridge of 4-5 days in a closed container.
Why does my Parmesan vinaigrette split?
Vinegar and oil do not mix. It only needs to be shaken or whisked before use.
Conclusion:-
I do believe that this MVP Parmesan Vinaigrette Recipe is among those recipes that should be mastered.
It is simple and easy, it is flexible and it does not have to work hard to make everyday meals better. I prepare it frequently, change it according to my mood, and, somehow, never get tired of it.
Once you taste it, then it is likely to go on the repeat list in your kitchen.