Creamy Lemon Vinaigrette (Print version)
Bright, tangy dressing with fresh lemon, creamy yogurt, and olive oil. Perfect for salads and vegetables.
# Ingredient List:
→ Base Ingredients
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 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 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 all ingredients are well combined and mixture achieves smooth, creamy consistency.
03 - Slowly drizzle olive oil while whisking continuously, or add to jar and shake until emulsified and dressing becomes thick and smooth.
04 - Taste dressing and modify seasoning as needed by adding more salt for brightness, honey for sweetness, or lemon juice for acidity.
05 - Transfer to airtight container and refrigerate for up to 5 days. Shake or stir vigorously before each use to recombine.
# Expert Advice:
01 -
- The Greek yogurt creates this velvety texture that clings to greens instead of pooling at the bottom of your bowl
- Five minutes and a whisk is all it takes to make something that tastes restaurant-special
02 -
- The dressing will thicken in the fridge, so thin it with a splash of water or more lemon juice before using
- Leftovers keep beautifully for a week, but the garlic gets stronger each day
03 -
- Room temperature ingredients emulsify better than cold ones straight from the fridge
- If you dont have Greek yogurt, sour cream works but makes it slightly richer