Creamy Lemon Vinaigrette (Printable)
Bright, tangy dressing with fresh lemon flavor perfect for salads and vegetables.
# What You'll Need:
→ Base Components
01 - 1/3 cup freshly squeezed lemon juice (approximately 2 lemons)
02 - 1 tablespoon finely grated lemon zest
03 - 2 teaspoons Dijon mustard
04 - 1 tablespoon honey or pure maple syrup
05 - 1/2 cup extra-virgin olive oil
→ Creamy Element
06 - 3 tablespoons Greek yogurt (or sour cream for richer version)
→ Seasonings
07 - 1 small garlic clove, finely minced or grated
08 - 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon freshly ground black pepper
# How To Cook:
01 - In a medium bowl or glass jar with lid, combine lemon juice, lemon zest, Dijon mustard, honey or maple syrup, Greek yogurt, garlic, salt, and pepper.
02 - Whisk or shake vigorously until ingredients are fully incorporated and mixture achieves uniform consistency.
03 - Slowly drizzle olive oil while whisking continuously (or add to jar and shake) until dressing thickens and becomes smooth.
04 - Taste and modify seasoning as needed by adding additional salt, honey, or lemon juice to achieve desired balance.
05 - Refrigerate for up to 5 days. Shake or stir thoroughly before each use to recombine.
# Expert Suggestions:
01 -
- The Greek yogurt creates the most luxurious, velvety texture while keeping it light
- Fresh lemon brightens everything it touches, making vegetables taste alive again
02 -
- The dressing will thicken in the refrigerator, so let it sit at room temperature for 10 minutes and give it a good shake before using
- Fresh lemon juice loses its brightness after 24 hours, so make this the same day you plan to serve it for the best flavor
03 -
- Grate your garlic on a microplane instead of mincing it—you'll get a smoother texture and more even distribution of flavor
- Let the dressed salad sit for 5 minutes before serving to allow the flavors to marry