Creamy Lemon Vinaigrette (Printable)
A bright, tangy dressing perfect for salads, roasted vegetables, or grain bowls with fresh lemon flavor.
# Ingredient List:
→ 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
# Steps:
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 mixture is well combined and creamy in texture.
03 - Slowly drizzle olive oil while whisking continuously, or add oil to jar and shake until thick and smooth emulsion forms.
04 - Taste dressing and adjust seasoning as needed, adding more salt, honey, or lemon juice to achieve desired balance.
05 - Transfer to refrigerator and store for up to 5 days. Shake or stir thoroughly before each use.
# Expert Tips:
01 -
- It transforms even the most basic salad into something restaurant-worthy with minimal effort
- The yogurt adds silkiness without overpowering that bright lemon punch we all crave
02 -
- The dressing will thicken in the refrigerator so you might need to splash in a little water when you pull it out
- Whisking the oil in slowly rather than dumping it all at once makes the difference between silky and separated
03 -
- Zest your lemons before juicing them so you do not struggle to extract zest from squeezed fruit
- Room temperature ingredients emulsify more easily than cold ones straight from the fridge