Creamy Lemon Vinaigrette (Printable Version)
A bright, tangy dressing made with fresh lemon juice, Greek yogurt, and olive oil. Ready in 10 minutes and perfect for elevating any salad or vegetable dish.
# 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 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 the mixture achieves a creamy consistency.
03 - Slowly drizzle in the olive oil while whisking continuously, or add oil to the jar and shake until the dressing emulsifies into a thick, smooth texture.
04 - Taste the vinaigrette and adjust seasoning as needed by adding more salt, honey, or lemon juice to achieve desired balance.
05 - Transfer to an airtight container and refrigerate for up to 5 days. Shake or stir well before each use to recombine ingredients.
# Expert Suggestions:
01 -
- The Greek yogurt creates a silky emulsion that coats every leaf instead of pooling at the bottom of the bowl
- Fresh lemon zest brings an aromatic brightness that bottled dressings can never replicate
02 -
- The dressing will thicken in the refrigerator, so bring it to room temperature and whisk in a teaspoon of water before using
- Always zest your lemons before squeezing them—it is nearly impossible to do afterward
03 -
- Let the dressing sit for at least 30 minutes before serving to allow all the flavors to marry
- Use a microplane for the garlic—it practically melts into the dressing instead of leaving harsh chunks