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Creamy Lemon Vinaigrette: No Emulsifier Needed

This creamy lemon vinaigrette is easy to make and doesn't require any emulsifiers. The Greek yogurt or sour cream helps create a smooth and stable dressing.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons Greek yogurt or sour cream

Method
 

  1. Whisk lemon juice, Dijon, garlic, honey, salt, and pepper in a bowl.
  2. Stir in yogurt or sour cream until combined.
  3. Pour in olive oil while stirring gently until emulsified.
  4. Taste and adjust seasoning. Thin with water if needed.

Notes

For a tangier vinaigrette, use more lemon juice. Store in the refrigerator for up to a week.