Poppy Seed Dressing

This is the poppy seed dressing that belongs on every fruit salad from now until forever. Sweet, tangy, and thick enough to coat each piece of fruit without sliding off into a puddle at the bottom of the bowl. No mayo, no dairy. Just sugar, vinegar, oil, and a handful of spices.

The technique matters here. Dissolve the sugar completely in the vinegar and lemon juice before adding the oil. If you add the oil too early, the sugar stays gritty and never fully dissolves. Once the sugar is gone, drizzle the oil in slowly while beating constantly. The dry mustard acts as a natural emulsifier, helping the oil and vinegar bind into a thick, creamy dressing.

The poppy seeds go in last. They add a gentle crunch and a nutty flavor that plays well against sweet strawberries, mandarin oranges, or sliced avocado. Stir them in after the dressing has emulsified so they distribute evenly instead of sinking.

This dressing keeps well in the fridge for a couple of weeks. It will separate as it sits, which is completely normal. Just shake the jar vigorously before each use and it comes right back together.

Pro Tips

• Beat by hand with a whisk or use an immersion blender for the thickest, most stable emulsion.
• Add the oil in a very thin stream, not a big pour. Slow addition is what makes it thicken properly.
• Taste and adjust sweetness after chilling. Cold dulls sugar, so you may want a touch more.

Variations

• Honey poppy seed: Replace half the sugar with honey for a more nuanced, floral sweetness.
• Citrus version: Swap the apple cider vinegar for fresh orange juice and add a pinch of orange zest.