mayonnaise salad dressing

French

This creamy garlic mayo dressing brings a smooth, velvety finish to everyday salads.

Balsamic adds gentle sweetness, olive oil rounds it out, and a short rest helps the flavours meld. Shake it in a jar in minutes.

Creamy Garlic Mayo Dressing (No Mustard) – Easy Balsamic Olive Oil Salad Dressing

This creamy garlic mayonnaise dressing, made without mustard, is the kind of recipe you quickly make your own and return to again and again.

Its smooth, velvety texture comes from the mayonnaise, which naturally emulsifies the oil and vinegar, creating a fuller mouthfeel than a classic vinaigrette while staying light on the palate.

The balsamic vinegar adds a gentle sweetness and mild tang, balanced by garlic that brings depth and warmth without overpowering the sauce once it has rested.

Mustard is often used to bind dressings, but here mayonnaise does the work just as effectively, resulting in a softer flavour profile that suits even those who usually avoid mustard.

Prepared in a simple jar or shaker, this dressing fits easily into busy routines and comes together in minutes.

It works beautifully with green salads, warm potatoes, crunchy raw vegetables, or as a spread in homemade sandwiches.

A short resting time allows the flavours to settle and blend, delivering a balanced, comforting, and reliably satisfying dressing every time.

What you need for this creamy mayo dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 garlic clove, finely grated (or 1 tsp garlic powder)
• 1/4 tsp salt (or to taste)
• 3 tbsp mayonnaise
• Freshly ground black pepper, a few twists

Easy swaps

• Balsamic vinegar → apple cider vinegar (lighter) or red wine vinegar (sharper)
• Olive oil → half olive oil / half neutral oil for a milder taste
• Mayonnaise → light mayo (slightly less rich; still creamy)
• Fresh garlic → garlic powder for a softer, more even garlic note

How to make it (jar/shaker method)

1. Add all ingredients to a sealed jar or container.
2. Close tightly and shake vigorously until smooth and evenly coloured.
   Tip: A good shaker makes this effortless.
3. Let it rest for about 15 minutes. This short rest helps the flavours blend and deepen.
4. Shake again before serving to re-emulsify.
5. Use within 3 days, then discard. Homemade dressing has no preservatives, so it’s best enjoyed quickly.

Flavour, texture, and best uses

What it tastes like

• Texture: creamy, lightly thick, coats leaves well without feeling heavy
• Flavour: balsamic sweetness + gentle tang, garlic warmth, peppery finish

Ways to use it

• Green salads (romaine, mixed leaves, arugula)
• Warm potatoes (potato salad shortcut)
• Crunchy raw veg as a dip (carrot sticks, cucumber, cabbage)
• Sandwiches and wraps as a quick sauce
• Pasta salads (it clings well to ingredients)

Pro tips for a stable, smooth emulsion

• Use a tall, narrow jar for better agitation.
• Grate garlic finely so it blends instead of sinking in bits.
• Taste after resting, garlic gets stronger. Adjust with:
  • a teaspoon of water to soften intensity
  • a little extra balsamic for sweetness
  • a pinch more salt to lift flavours
• If it thickens in the fridge, shake well and add 1 tsp water if needed.

FAQ : Questions about garlic mayonnaise dressing

– Can I make it without a shaker? Yes, whisk in a bowl, but shaking usually gives the smoothest result.

– My garlic tastes too strong, what can I do? Use garlic powder, reduce the amount, or shorten the resting time.

– Can I use homemade mayonnaise? Yes, but it’s more delicate, keep it very cold and use sooner.

– Why does it separate? That’s normal over time. Shake again to bring it back together.

– How can I make it lighter? Shake in 1-2 tbsp water, or replace part of the mayo with plain yogurt.

Other sauces to try

• Cocktail Sauce for Seafood
• Homemade Basil Pesto
• Cucumber Raita