Ingredients
- 2 (about 3-4 Tablespoons fresh lemon juice) Lemons
- 1 Tablespoon Sweet White Wine Vinegar
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Water
- 0.25 teaspoon Sea Salt
- pinch (1/8th teaspoon) Ground Black Pepper
Directions
Homemade creamy lemon vinaigrette tops any store-bought salad dressing!
Creamy salad dressings are my jam and this lemon vinaigrette is the perfect balance of tart and sweet.
You can keep your salads pretty basic with just a couple of ingredients and once you add that creamy goodness, it will take it to another level.
Making homemade salad dressings allows you to control how much fat, sodium and sugar goes into your body.
I love making big batches of dressings and keeping it stores in the refrigerate for the rest of the week.
Salad dressings are not just for salads, they can be used as a sauce for any meat or vegetarian meal!
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.
As this is a lemon forward dressing, I highly recommend going with the real thing – fresh lemons!
Store bought lemon juice is usually artificial and does not compare to a fresh and aromatic lemon.
The dijon mustard adds body and favor to this vinaigrette. It also helps with the emulsification of the dressing.
An emulsion is a mixture of two or more liquids that are normally unmixable like oil and water. The mustard helps keep these liquids from separating.
Though dijon is my personal favorite, any mustard that you like or have on hand will work!
To keep it easy, this salad dressing is made in the food processor. You can also use a blender.
No need for whisking until you hand falls off!
Need more salad dressing ideas?
Creamy Parsley Dressing
Vegan Hemp Seed Dressing
Basil Vinaigrette
Red Onion Vinaigrette
Balsamic Vinaigrette
Steps
1 Done | Ingredients and SubstituesThis 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! |
2 Done | Get Your Blender or Food ProcessorTo 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. |
3 Done | Use and StoreIt 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. |
4 Comments Hide Comments
Can I use plain white vinegar and add a little sugar?
Hi Nancy! Yes, you certainly can! You can also omit the vinegar all together and use more lemon juice for acidity.
the recipe calls for 2 lemons, but what should the yield be?
Hi Vicki, 2 lemons should yield about 3-4 Tablespoons of fresh lemon juice.