A Poppyseed Dressing Recipe that’s thick, sweet, and brightened with a touch of lemon zest. My all-time favorite creamy salad dressing!
Author’s Notes
Years in the Making, Worth Every Bite!
I’m a total salad dressing lover, so poppyseed dressing was one I knew I had to get just right. After lots of little tweaks and plenty of taste tests, I finally settled on my version of the reliable poppyseed dressing recipe. It is creamy, sweet, rich, and full of flavor.
If you have ever tried Panera’s poppyseed dressing, this one tastes pretty similar and just as satisfying!
This recipe has quickly become one of the dressings I make most often at home (along with this lemon vinaigrette), and I can’t wait to hear what you think of it!
Ingredients In Poppyseed Dressing Recipe
| Ingredient | Notes & Options |
|---|---|
| Mayo & Milk & Cream | For the regular version use full-fat mayo, whole milk, & heavy cream. For the lighter version use light mayo & 1% milk. Half and half can replace both milk & cream. (Use leftover half & half in this quiche!) |
| Sugar | Adds sweetness. Adjust to taste with 1–2 extra tablespoons if you’d like it sweeter. |
| Apple Cider Vinegar | Balances the sweetness with tang. |
| Salt & Pepper | Just a pinch of each to round out the flavor. |
| Lemon Zest & Poppyseeds | Lemon zest brightens the dressing & poppyseeds add crunch and signature look. |
Quick Tip
When zesting the lemon, avoid the white pith of the lemon — this is very bitter. Using a microplane (like this one) zest only the very outside yellow part of the lemon for this poppyseed dressing recipe.
Featured Comment
“I’m a huge poppyseed dressing fan and this was the best I’d ever had! Thanks!”
– Cody
Storage
This poppyseed dressing recipe will stay fresh for up to a week in the fridge when stored in an airtight container, like a glass jar. Stir well before serving.
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Strawberry Poppyseed Saladchelsea’s recipe tip
I’ve Made This a Ton, Here Are My Best Tips!
- Chill First: Refrigerate 30 minutes for better flavor and thickness.
- Sweetness Swap: Use honey or maple syrup instead of sugar if desired.
- Adjust Thickness: Whisk in a splash of milk if it thickens too much in the fridge.
- Make Ahead: The flavor gets even better if made a day early.
- Balance Flavors: Too tangy? Add sugar. Too sweet? Add vinegar.
