Creamy Lemon Vinaigrette Recipes

CREAMY VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
• Toss the greens with enough dressing to moisten and serve immediately.

CREAMY LEMON VINAIGRETTE

Steps:

• This creamy lemon vinaigrette has 6 ingredients and some water to thin it out. Sweet white vinegar pairs so well with the tart lemon but any vinegar can be used to make this vinaigrette. You can substitute with plain white vinegar, apple cider vinegar or even champagne vinegar. For added sweetness add just a bit of sugar, honey or maple syrup. Though dijon is my personal favorite, any mustard that you like or have on hand will work! As this is a lemon forward dressing, I highly recommend going with the real thing - fresh lemons!
• To your food processor or blender, add all of the ingredients and blend until well combined. Taste and adjust seasoning by adding a bit more salt, pepper, and/or lemon juice if needed.
• It is best to store this vinaigrette in a jar that has an air-tight lid. Store the creamy lemon vinaigrette in the refrigerator for up to 2 weeks! As it sits, the oil will separate and harden a bit. Simply give the jar a shake to re-emulsify or pour it back into your blender for a quick blend.

CREAMY VINAIGRETTE

Steps:

• Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

CREAMY LEMON DRESSING

Steps:

• Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
• Refrigerate 15 minutes to overnight.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Steps:

• Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

CREAMY LEMON-BUTTERMILK VINAIGRETTE

Steps:

• Using the smallest holes of a box grater, remove zest from 1 lemon; set aside. Squeeze juice from both lemons, yielding 4 tablespoons. In a small bowl, whisk together buttermilk, yogurt, zest, juice, and shallot; season with salt and pepper. Store in an airtight container, refrigerated, up to 3 days.