Make this quick and easy Creamy Lemon Vinaigrette for all your fresh and light salads this Spring! Using minimal & easy ingredients and put together in just minutes.

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If you love making your own salad dressings, you’ll want to try out this Creamy Lemon Vinaigrette soon. It will pair great with the Bacon Tomato Salad, the Greek Style Salad with Marinaded Feta and so much more!

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What is This Dressing Like

• Difficulty – This is a very easy recipe to make and can be made up to one week in advance. It’s put together in only about 10 minutes and doesn’t require any special ingredients or equipment.
• Taste – This dressing has a balance of flavours from tangy lemon, bitter mustard, soft olive oil and a creamy finish with sour cream.
• Serving – This recipe makes about 8 servings. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Lemon juice – I used fresh lemon juice for this this vinaigrette. It will result in the best overall flavour.
• Lemon zest – Lemon zest is the outer skin of the lemon and it adds a punch to the vinaigrette.
• Garlic – This recipe uses fresh minced garlic.
• Mustard – A small amount of Dijon mustard adds a sharp and slightly bitter flavour to the vinaigrette.
• Sugar – I used granulated white sugar to balance the strong flavours of the mustard and lemon juice.
• Salt – Just a little bit of salt to enhance flavours.
• Pepper – I added fresh ground black pepper.
• Olive oil – Use the best olive oil you can get for this dressing. I used extra virgin olive oil for a great flavour.
• Sour cream – You can use regular or low fat sour cream for this vinaigrette.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Combine ingredients – In a medium bowl, combine the lemon juice, lemon zest, garlic, Dijon mustard, sugar, salt and black pepper. Whisk to combine.
2. Add olive oil – Slowly pour in the olive oil and whisk as you pour until it’s smooth and slightly thickened.
3. Add sour cream – Add the sour cream and whisk until smooth.
4. Serve or store – Use this vinaigrette straight away or store it in a glass jar up to one week in the fridge.

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Recipe Tips

• Choose a good olive oil – Olive oil plays a big part in this vinaigrette, so it’s best to make sure you use an extra virgin olive oil for the best flavour.
• Use room temperature oil – It’s best to use room temperature oil so it combines well.
• Make in advance – You can make this in advance and keep it in the fridge up to one week.
• Adjust seasonings – Please feel free to taste and adjust seasonings to your liking. Some people like their vinaigrette more tart and some like them more sweet.
• Shake before serving – Make sure to give the vinaigrette a good shake or stir before serving.

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Substitutions and Additions

• Sour cream – I used full fat sour cream for this vinaigrette. You can use light sour cream, plain yogurt or Greek yogurt in it’s place no problem at all.
• Additions – To add a different flavour you can add fresh chopped parsley, basil or chives.

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Serving and Storage

You can make this dressing up to one week before serving and keep it stored in a glass jar in the fridge! When you’re ready to serve, keep some of these fresh dishes in mind and you won’t be disappointed.

• Bacon Tomato Salad
• Grilled Chicken and Avocado Salad
• Lemon Herb Couscous
• Easy Parmesan Roasted Asparagus

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!