Barefoot Contessa Poppy Seed Dressing Recipe

Barefoot Contessa Poppy Seed Dressing Recipe is an American salad staple made with mayonnaise and honey. This creamy dressing uses poppy seeds and Dijon mustard for a balance of sweetness and texture.

If you do nothing else, whisk the base until it’s completely smooth before adding the oil. That’s the difference between a dressing that stays together and one that splits as soon as it hits the salad. I learned that trying to rush the process leaves you with a greasy mess that won’t coat the leaves.

The mustard is doing more work than you’d think. Without it, the oil and vinegar never truly bond, and you lose that sharp back-note that cuts through the honey. This is one of those recipes that looks harder than it is, but the whole thing comes down to the slow drizzle of the oil at the end. I love using this on a fresh spinach salad when guests come over.

Barefoot Contessa Poppy Seed Dressing Ingredients

• 125ml (4fl oz) mayonnaise
• 2 tbsp white wine vinegar
• 2 tbsp honey
• 1 tbsp poppy seeds
• 1 tsp Dijon mustard
• 60ml (2fl oz) olive oil

How To Make Barefoot Contessa Poppy Seed Dressing

1. Mix the base: In a medium bowl, whisk together the mayonnaise, white wine vinegar, honey, and Dijon mustard until the mixture is smooth and the honey has dissolved.
2. Add the poppy seeds: Stir the poppy seeds into the bowl until they’re spread evenly through the creamy base.
3. Emulsify with olive oil: Whilst whisking constantly, slowly drizzle in the olive oil in a thin stream until the dressing thickens and becomes glossy.
4. Adjust the flavour: Taste a small amount and add a tiny bit more honey if it’s too sharp or a splash of vinegar if it’s too sweet.
5. Chill the dressing: Pour the mixture into a glass jar and leave it in the fridge for at least 30 minutes before you use it. Shake the jar hard just before serving to make sure the seeds haven’t settled at the bottom.

Recipe Tips

Use room temperature ingredients. The oil and mayonnaise combine much faster when they aren’t straight out of a cold fridge.

Swap the vinegar. If white wine vinegar is too sharp for you, cider vinegar gives a softer, fruitier finish that works well with the poppy seeds.

Thin it out. If the dressing feels too thick after chilling, stir in a teaspoon of cold water or extra vinegar to reach your preferred consistency.

Check your poppy seeds. These seeds can go rancid and taste bitter if they’ve been in the cupboard too long, so smell them before adding.

Make it ahead. This dressing actually tastes better after 24 hours because the onion-like notes in the seeds have time to soften into the cream.

Control the sweetness. Use a mild, runny honey like acacia so the floral scent doesn’t overwhelm the other ingredients in the bowl.

What To Serve With Poppy Seed Dressing

This is the best match for a classic spinach and strawberry salad with plenty of crumbled goat cheese. It also works as a dip for crunchy raw vegetables or drizzled over a warm chicken and avocado wrap.

You can use it to brighten up a bowl of bitter kale or rocket. The creamy texture helps soften the bite of stronger greens and pairs beautifully with toasted walnuts or pecans.

How To Store Poppy Seed Dressing

Fridge

Keep the dressing in a clean, airtight glass jar for up to one week. The oils may thicken when cold, so let it sit on the worktop for five minutes before you need it.

Reheat

Do not heat this dressing as the mayonnaise will split and turn oily. If it has thickened too much in the fridge, simply whisk in a drop of water to loosen the texture.

Freeze

Do not put this in the freezer. The emulsion will break when it thaws, leaving you with a grainy texture that won’t come back together.

Barefoot Contessa Poppy Seed Dressing Nutrition Facts

Per serving (1 of 6): Calories: 210, Protein: 0g, Fat: 21g, Carbohydrates: 6g, Sugar: 5g, Sodium: 120mg. Estimated. May vary based on ingredients and cooking methods.

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