This homemade Poppyseed Dressing is an all-time favorite, especially for dressing up a spinach salad or your favorite sweet and savory combinations. This salad dressing is one of my favorite comfort foods!
Ingredients Needed
One of my favorite things about this recipe is that it calls for simple ingredients, mostly from the pantry, that I just about always have on hand.
- white vinegar
- sugar
- mustard powder
- green onion
- oil – we recommend a more neutral oil, such as peanut or canola; be sure to check for allergies before using peanut oil
- poppy seeds
How to Make Homemade Poppyseed Dressing
- Add all ingredients except poppyseeds and oil to the blender and give it a whirl!
- Add the oil slowly, in a steady stream.
- Whisk in the poppyseeds.
Storage and Other Tips
- This dressing will store well for 5 – 7 days in an airtight container in the fridge. It may stay good for a bit longer than a week if stored properly. Vinaigrette dressings have a longer shelf-life than homemade creamy, dairy-based, dressings.
- It may separate a little in the fridge; this is normal. Just give it a good shake before using again.
Frequently Asked Questions
Adding oil in a steady stream when making salad dressings creates a stable emulsion, preventing it from separating. This slow addition allows the oil to be broken down into tiny droplets and evenly dispersed within the other liquid ingredients, ensuring a smooth and creamy texture.
Although we have never tried it personally, many of our readers have substituted the sugar in this recipe with Splenda successfully.
Poppyseed Dressing
Equipment
Ingredients
- ⅓ cup white vinegar
- 1 teaspoon kosher salt
- a few turns black pepper freshly ground
- ¾ cup sugar
- 1 teaspoon mustard powder
- 1 green onion, ends removed both the "hairy" end and where the green part starts to get floppy
- ½ cup neutral-flavored vegetable oil such as peanut or canola; check for allergies before using peanut oil
- 1 teaspoon poppy seeds
Instructions
- In a blender, combine vinegar, salt, pepper, sugar, and dry mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
- Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.
Notes
- Nutritional information was calculated for the entire recipe.
- Try this dressing on: Spinach Mandarin Poppyseed Salad
Questions & Reviews
Do you know if it will turn out okay if I was to cut the amount of sugar in half? Sounds like a ton of sugar. But love love love poppyseed dressing!
You can experiment with the sugar and see how you feel about it! 🙂
Kate, I just wanted to write and say that I hear you! I think that many of us feel exhausted with the challenges we are facing in our individual lives AND with the chaos we are facing in our world. I am sending prayers and good vibes your way.
Kate, I think I can speak for many of us living in less weather-beaten places than Louisiana that we are worried about you! Like Covid isn’t bad enough, you’ve had to endure not one, but two hurricanes?? Please consider moving someplace closer to Sara and safer than where you are, and we’ll all sleep better at night, and hopefully you won’t be so tired. We love you and your recipes…. they’re fabulous and foolproof, a winning combo!
Can you make these homemade dressings in a jar and just shake it? I don’t have a blender and as much as I want one, I probably can’t get one any time soon.
Absolutely!