Thermomix Roasted Garlic Parmesan Dressing
Elevate your salads and veggies with this creamy Thermomix Roasted Garlic Parmesan Dressing. Packed with slow-roasted garlic and tangy parmesan, it's the perfect homemade alternative to store-bought dressings and ready in minutes with your Thermomix.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1 large head garlic
- •2 tsp olive oil (for roasting garlic)
- •1/2 cup grated Parmesan cheese
- •1/2 cup mayonnaise
- •1/3 cup Greek yogurt or sour cream
- •1/4 cup whole milk
- •2 tbsp white wine vinegar
- •1 tbsp lemon juice (freshly squeezed)
- •1 tsp Dijon mustard
- •1/2 tsp salt (more to taste)
- •1/4 tsp black pepper
- •1/2 tsp honey (optional, for balance)
- •2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- 1
Preheat your oven to 200°C (390°F). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Let cool slightly.
- 2
Squeeze the roasted garlic cloves out of their skins into the Thermomix bowl.
- 3
Add Parmesan, mayonnaise, Greek yogurt (or sour cream), milk, vinegar, lemon juice, Dijon mustard, salt, black pepper, and honey to the bowl.
- 4
Insert the measuring cup and blend for 20 seconds/speed 6. Scrape down sides with a spatula.
- 5
Blend again for 10 seconds/speed 8 for extra creaminess.
- 6
Taste and adjust seasoning if needed (more salt, pepper, vinegar, or honey).
- 7
If you want a thinner dressing, blend in 1-2 extra tablespoons of milk until desired consistency.
- 8
Transfer to a jar or serving bowl. Sprinkle with fresh parsley if using.
- 9
Chill at least 30 minutes before serving for best flavor.
Tips & Variations
Pro Tips
- • For the deepest flavor, don’t rush the garlic roasting step—fully caramelized garlic is key.
- • Use freshly grated Parmesan for the best texture and flavor; pre-grated varieties can be grainy.
- • Chill the dressing before serving to let flavors meld.
- • Add more milk if you want a pourable dressing or less for a thicker dip.
- • If you don’t have Greek yogurt, use all mayonnaise for a richer, classic taste.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Make it spicy: Add 1/4–1/2 tsp crushed red pepper flakes or a dash of hot sauce before blending.
- • Herb twist: Blend in a handful of fresh basil or chives for a green, herby version.
- • Vegan option: Use vegan mayo and a plant-based Parmesan substitute, plus unsweetened non-dairy milk.
Frequently Asked Questions
Can I use pre-roasted or jarred garlic instead of roasting my own?
Yes, but freshly roasted garlic will have the best flavor. If using jarred garlic, use about 8–10 cloves and adjust to taste.
How long does this dressing last?
Store in an airtight jar in the fridge for up to 5 days. For more details, see our <a href="/articles/sauce-shelf-life-guide-homemade-store-bought">sauce shelf life guide</a>.
Can I freeze this dressing?
Dairy-based dressings don’t freeze well due to texture changes. It’s best enjoyed fresh, but if you must freeze, whisk well after thawing.
Is this dressing gluten-free?
Yes, all ingredients are naturally gluten-free, but always check your labels for hidden gluten in condiments.
What can I use instead of Parmesan?
Try Pecorino Romano for a stronger, saltier flavor, or a good-quality vegetarian hard cheese if needed.
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