Poppyseed Salad Dressing can turn the most ordinary of salads into something really special! Simple to make and lasts for 2 – 3 weeks in the fridge. Great standby – so make a big batch!
I love Poppyseed Salad Dressing! It is so much more than just a dressing with poppyseed added to it. The poppyseed add a nuttiness and aroma, taking an otherwise ordinary dressing to new heights.
I’ve pretty much consistently had a bottle of Poppyseed Salad Dressing in my fridge for the last 3 weeks from when I started to plan to share my Strawberry Salad. I ended up choosing to use Strawberry Balsamic Dressing with that salad, but I was really tossing up between that and this Poppyseed Salad Dressing!
I’m sharing this recipe as part of a Ready-To-Use Salad Dressings post where I consolidated eight of my favourite homemade salad dressing recipes which have long shelf lives. Many salad dressings are made with fresh ingredients like lemon juice and garlic, which means they need to be used within a couple of days. Otherwise they start to lose flavour or, in the case of garlic, it can actually go bad and cause a nasty form of food poisoning called botulism. So there’s a tip for you! Anything with raw garlic in it, make sure you consume it within 2 days (3 at the most, but I always err on the side of caution).
So Poppyseed Salad Dressing is perfect for making and keeping because it’s not made with any fresh ingredients. 🙂
Poppyseed Salad Dressing is so much more than just a creamy dressing with poppyseed in it. The poppyseed create a beautiful nutty aroma in the dressing. Yes you’ll probably get some stuck in your teeth – but it’s SO WORTH IT!!! – Nagi xx
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Poppyseed Salad Dressing
Ingredients
- 1 eschalot / French shallot ("shallot" in the US i.e. the small onions), finely chopped
- 1/4 cup white wine vinegar
- 1/4 cup white sugar
- 1 1/2 tbsp poppyseeds
- 1/2 tsp mustard powder (or 1 tsp mild English mustard, not hot)
- 1 tbsp mayonnaise (can omit, makes it creamier)
- 1/2 tsp salt
- 1/2 cup olive oil or grapeseed oil
Instructions
- Place ingredients in a jar. Shake very well. Adjust salt and pepper to taste. Store in the fridge for up to 2 weeks.
Recipe Notes:
Don’t miss all the other Ready To Use Dressings I shared! These all last for 2+ weeks, most for 3 weeks. Find them all here.
Hi – I would really like to try this recipe but cannot get the French shallots where I live. Would any shallot work ? What we get here is probably sharper.
In this case I am talking about the small purple onions the French call eschalot. You could sub in regular purple onion but the flavour will be stronger. N x
This is by far the best recipe I’ve found for poppy seed dressing.
Almost a dupe for the Poppy’s favourite dressing. It’s so close.
Love it! I was tired of creamy sesame dressing that we usually use and wanted to try something new. It was delicious with lettuce, daikon radish and cannellini beans (that’s all I had in the house for salad😆)
Made this recipe. Loved it. I am not a salad person but this was delicious. Also loved your curried sausages recipe. Not too spicy, just the way I like it. You are now my go to web site. Thank you.
Wahoo thanks for the feedback Elizabeth!
Love your recipes – can’t wait to try this one. But what’s happened to the nutrition info that you used to include? Need that info too, please. Can you bring it back?
Hi Nagi! The sweetness is perfect. Yesterday I had carrot, radish, argula and lettuce salad for dinner. It’s a good match.
Lasts it for 3 weeks in the fridge? It’s impossible, I couldn’t stop eating. Thanks! 🙂
BA HA HA!!! I LOVE THAT! N xx
Hi! Do you use the mild or hot English mustard? I’m trying ALL your dressings!
Hi Marie-Michèle! I use mild, thanks for picking THAT up too!!! I’ve added a note 🙂 N x
Hi Nagi! You are so right about the strawberry/spinach salad! I make a poppyseed dressing for coleslaw so this would be great for that!
Oooh yes to that! I am currently obsessed with poppyseed dressing, that nutty flavour! It’s so beautiful!! N xx