Creamy Lemon Vinaigrette (Print)

Bright and tangy dressing with fresh lemon, perfect for elevating salads, vegetables, and grain bowls with creamy flavor.

# What You Need:

→ Base

01 - 1/3 cup freshly squeezed lemon juice (about 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 a 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 Make It:

01 - In a medium bowl or a glass jar with a lid, combine the lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), Greek yogurt, garlic, salt, and pepper.
02 - Whisk or shake vigorously until well combined and creamy.
03 - Slowly drizzle in the olive oil while whisking continuously (or add to the jar and shake until emulsified) until the dressing is thick and smooth.
04 - Taste and adjust seasoning, adding more salt, honey, or lemon juice as desired.
05 - Store in the refrigerator for up to 5 days. Shake or stir before using.

# Expert Advice:

01 -
  • The Greek yogurt creates the most velvety emulsion without any heavy cream or mayonnaise
  • It keeps perfectly all week, so you can transform a sad desk salad into something you actually look forward to eating
02 -
  • The dressing will thicken in the refrigerator, so let it sit on the counter for ten minutes before using
  • If it separates, just give it a vigorous shake or whisk until it comes back together
03 -
  • Let the dressing come to room temperature before serving, because the flavors really open up
  • Whisk in an extra teaspoon of yogurt if the dressing feels too thin for your liking

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