Creamy Lemon Vinaigrette Dressing (Printer-Friendly)

A bright, tangy dressing combining fresh lemon juice, Greek yogurt, and olive oil for perfectly emulsified flavor.

# 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

# How-To Steps:

01 - In a medium bowl or a glass jar with a lid, combine the lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), Greek yogurt, garlic, salt, and pepper.
02 - Whisk or shake vigorously until well combined and creamy.
03 - Slowly drizzle in the olive oil while whisking continuously (or add to the jar and shake until emulsified) until the dressing is thick and smooth.
04 - Taste and adjust seasoning, adding more salt, honey, or lemon juice as desired.
05 - Store in the refrigerator for up to 5 days. Shake or stir before using.

# Expert Hints:

01 -
  • The yogurt creates this silky, luxurious texture that coats every leaf evenly instead of pooling at the bottom of your bowl
  • It strikes that perfect balance where the acid wakes up your palate but the creaminess keeps it from being too sharp
  • You probably have everything you need right now, and it comes together in literally ten minutes
02 -
  • The dressing will thicken in the refrigerator because the olive oil solidifies when cold, so let it sit on the counter for ten minutes before using
  • If it separates after sitting, that is completely normal—just give it a vigorous shake and it will come right back together
  • Fresh herbs like dill or parsley turn the whole thing murky after a day or two, so add them right before serving instead of storing them in the dressing
03 -
  • Let your ingredients come to room temperature before you start mixing, because cold yogurt and oil do not want to emulsify properly
  • If the dressing tastes too sharp at first, let it sit for ten minutes—the flavors mellow and integrate surprisingly fast

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