Creamy Whisky Salad Dressing
This creamy whisky salad dressing is a bold twist on a classic vinaigrette — great for salads, grilled vegetables, or grain bowls. Quick to make and full of flavour.
A creamy, tangy dressing with a hint of whisky warmth — this versatile sauce is made with mustard, vinegar, honey, and yoghurt. It pairs beautifully with peppery greens, root vegetables, or hearty salads. A must-try for whisky lovers looking to branch out from traditional sauces.
Ingredients:
2 tbsp Greek yoghurt or crème fraîche
1 tsp Dijon or wholegrain mustard
1 tsp runny honey
1 tbsp apple cider vinegar or white wine vinegar
1 tbsp Scotch whisky (preferably light and mellow)
Salt and black pepper, to taste
Instructions:
Whisk the ingredients
In a small bowl or jar, whisk together yoghurt, mustard, honey, vinegar, and whisky until smooth.Season
Add salt and pepper to taste. If too thick, loosen with a splash of water or milk.Store or serve
Use immediately or store in a sealed jar in the fridge for up to 3 days. Shake or stir before using.
Tips & Variations:
Dairy-free: Use a plain unsweetened plant-based yoghurt (e.g. oat or soy).
Sweetener swap: Replace honey with maple syrup or agave for a vegan version.
Extra tang: Add a squeeze of lemon juice or a teaspoon of caper brine.
Pair with: Roasted carrots, lentil salads, grilled chicken, or bitter leaves like rocket and radicchio.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
