Creamy Lemon Vinaigrette (Printable)
Bright, tangy dressing with fresh lemon and creamy Greek yogurt perfect for salads and vegetables.
# What You'll 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
# Directions:
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.
03 - Slowly drizzle olive oil while whisking continuously, or add to jar and shake until emulsified and dressing becomes thick and smooth.
04 - Taste and adjust seasoning as needed, adding more salt, honey, or lemon juice to achieve desired balance.
05 - Refrigerate for up to 5 days. Shake or stir thoroughly before each use.
# Expert Tips:
01 -
- The Greek yogurt creates an impossibly silky texture without feeling heavy
- Fresh lemon brightness wakes up even the most boring bowl of greens
02 -
- The dressing will thicken in the refrigerator, so let it sit at room temperature for a few minutes and shake vigorously before using
- Adding the olive oil too quickly will cause the dressing to separate, so patience during emulsification is key
03 -
- Room temperature ingredients emulsify more easily than cold ones straight from the refrigerator
- For a vegan version, simply use dairy free yogurt and maple syrup instead of honey