Creamy Lemon Dressing

5 from 4 votes

This Creamy Lemon Dressing is a bright, fresh way to wake up salads, grain bowls, roasted vegetables, or even grilled chicken and fish. Made with the goodness of Greek yogurt, it’s silky, tangy, and packed with sunny lemon flavor. It's just rich and creamy enough to make everyday salads feel special.

Prep Time15

Total Time15

Course: Sauces Dressings and Marinades

Cuisine: French

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1/2 cup Greek yogurt preferably full-fat
1/2 cup extra-virgin olive oil
1/4 cup lemon juice from 1 large or 2 small lemons
1 tablespoon lemon zest
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon white wine vinegar
2 cloves garlic minced
Cayenne pepper to taste
Salt and freshly ground black pepper to taste

Instructions

Whisk all ingredients together in a small bowl.
You can also add the olive oil slowly while whisking to help the dressing emulsify and become silky smooth. It may not look like it's coming together at first, but keep whisking.

Notes

SUBSTITUTIONS:

To make this dressing dairy-free, substitute plant-based sour cream or yogurt. Silken tofu is also an option.
Rice vinegar can be used in place of white wine vinegar.

TIPS:

Use fresh lemon juice and zest for the brightest flavor.
Let the dressing rest for 10 to 15 minutes before serving so the flavors meld.
Add fresh herbs such as dill, parsley, basil, or chives for extra freshness and flavor.

MAKE AHEAD:

Can be made one to two days in advance.
It will keep in the refrigerator for up to five days. If it separates at all, simply whisk it back to a smooth consistency.

Nutrition