Homemade Creamy Poppy Seed Dressing

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This Creamy Poppy Seed Dressing is sweet and tangy with just enough nutty flavor. And with the cost at the supermarket going in one direction these days, making your own homemade salad dressings like this one makes sense —and cents —all the way around. (Cue the cheering.)

Ingredient Notes

• Poppy seeds | Poppy seeds are so pretty in any recipe! 
• Honey | If it’s available, always buy local honey. 
• White wine vinegar | Vinegar gives the tang and keeps the leafy greens so fresh. 
• Mayonnaise | Mayo is the best way to make a creamy dressing — it is the base of most cream salad dressings. 
• Dry mustard | Dry mustard enhances sweet and tangy salad dressings by adding complexity and subtle heat while helping with emulsification.
• Onion powder | Onion powder adds depth and savory complexity to this salad dressing, enhancing its overall flavor profile.
• Oil | I recommend light olive oil or canola oil because you want a nice light flavor, so the other ingredients really shine! 
• Kosher salt | Bring out the sweet and tangy notes with flavor-enhancing kosher salt.

How to Make Homemade Poppy Seed Dressing Recipe

I can’t wait for you to try this creamy, rich dressing on your fresh green summer salads. If you didn’t notice, it has no added sugar, which is a “sweet” benefit. 

STEP 1 | Mix ingredients

In a medium bowl, whisk together the honey, vinegar, mayonnaise, dry mustard, onion powder, and salt.

Whisking brings all the textures and flavors together nicely. After it becomes creamy smooth, stir in those gorgeous poppy seeds.

STEP 2 | Whisk in the oil

Slowly pour the oil into the bowl in a steady stream while whisking constantly. Continue until the dressing is emulsified and the oil becomes completely incorporated.

STEP 3 | Serve or chill

Of course, you can serve this beautiful dressing immediately in a glass jar or chill it until you’re ready to serve it. Enjoy!

Variations and Substitutions

• Other Sweeteners. Use maple syrup, agave, or molasses to substitute honey. 
• No Poppy Seeds? Not a problem. Use chia or sesame seeds instead.
• Keep the Oil Light. If you don’t have light olive oil or canola oil, swap it with grapeseed oil or vegetable oil.
• Swap the white wine vinegar for apple cider vinegar or red wine vinegar if you’d like.
• If you’re not a fan of mayo, sour cream is an excellent alternative. Or, use Greek yogurt for a healthier salad dressing.
• Dijon mustard is the best substitute for dried mustard (aka ground mustard), but you can use any yellow mustard. 
• If you’re all out of onion powder, jarred minced onion works just fine. Just use ½ tablespoon for the ½ teaspoon powder. 

Storage Tips

• Store leftover dressing or make it in advance by keeping it in the refrigerator in an airtight container or mason jar for up to 5 days. Just make sure you shake it well before using it. 

Frequently Asked Questions

What to Serve With Poppy Seed Dressing

Like a lemon vinaigrette, It’s great on any salad with fresh fruit, like a strawberry spinach salad, as it compliments the sweet notes of the dressing. You can also Toss it in with this Kale Salad for a delicious twist.

This poppy seed and honey vinaigrette also works as a great marinade. Try marinating your chicken in the dressing for 30 minutes before cooking. 

Another way to use this versatile dressing is to create a colorful fruit salad with your favorite fruits and drizzle on top for a beautiful and tasty treat!

Additionally, you can use it as a dip on a charcuterie board at your next social gathering with friends. 

Beyond the Recipe

This isn’t exactly about the recipe, but I recently ran across this cute little book on Amazon called The Poppy Seed Cakes. It caught my attention because I love all things poppy seeds.

Although it’s a children’s book, I may just have to give it a read. I thought some of you may enjoy it too. 

I’ve included the description they posted and a link to purchase if you’re so inclined, just for fun. 

“Auntie Katusha has just come from the Old Country, bringing poppy seeds to make cakes for a mischievous four-year-old boy named Andrewshek. A little neighbor, Erminka, who wears red boots which are too big for her, joins Andrewshek for a series of adventures with talking animals, including a greedy goose who steals the cakes; a naughty white goat who hides on the roof; and a kitten, a dog and two chickens who are determined to gatecrash the children’s tea party. There is art on every page featuring cheeky animals, gooseberry tarts, colorful shawls, Russian dolls, and cheerful Auntie Katusha in her kerchiefed and aproned splendor.”

The Poppy Seed Cakes by Margery Clark.