Celery Seed Dressing

Celery seed dressing is a sweet-tart vinaigrette that’s been a staple on fruit salads and spinach salads for decades. Sugar, lemon juice, apple cider vinegar, dry mustard, and salt get blended smooth, then oil streams in slowly on low speed to build a thick, creamy emulsion. Whole celery seeds get stirred in last for their distinctive earthy crunch.

The blender does the work of emulsifying here. Adding the oil in a slow, thin stream while the machine runs creates a stable emulsion that stays thick and pourable instead of separating into oil and vinegar layers. It’s the same principle behind making mayonnaise from scratch.

Dry mustard does more than add flavor. It acts as a natural emulsifier that helps bind the oil and acid together, so the dressing holds its consistency in the fridge for days. The half cup of sugar sounds like a lot, but it balances the acidity from both the lemon juice and vinegar and gives the dressing its signature sweetness.

Chill before serving. The flavors need time to meld, and the dressing thickens further as it cools.

Kitchen Tips

• Pour the oil as slowly as possible while blending. Dumping it in too fast breaks the emulsion and you get a thin, oily dressing.
• Stir the celery seeds in by hand after blending. Running them through the blender crushes them and you lose the crunchy texture.
• Shake or stir well before each use. Even a good emulsion will separate slightly over time.
• Keeps in the fridge for up to 2 weeks.

Variations

• Poppy seed version: Replace celery seeds with poppy seeds for the classic poppy seed dressing variation.
• Honey swap: Replace half the sugar with honey for a more complex, less refined sweetness.