We went to a friend’s house and they served us a salad with a store-bought creamy lemon vinaigrette and my son was in love. Since then he refused to use any other kind of dressing for his salad. I had to look for the dressing from every store I went to until I found the one he was in love with so much. Making it at home was a better option, so he would be happy and we could go back to enjoying salads. I am sure you will love it too once you try it.
The Ingredients for Creamy Lemon Vinaigrette
Simple ingredients that can be found in any pantry at home, make this simple, but delicious recipe.
The Ingredients List for Creamy Lemon Vinaigrette:
- 2 large lemons
- 2 tablespoons whole-grain mustard
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 2 garlic cloves
- 1/2 teaspoon dehydrated parsley
- 1/2 teaspoon pepper
- salt to taste
- 1/4 cup extra virgin olive oil
Other Dressing and Dips you will Like:
Let’s start by squeezing the juice. Cut the citrus fruit into halves and squeeze the juice of both into a mixing bowl. Catch the seeds in your fingers and discard them. Do not discard the pulp. I find the pulp gives it that burst of flavor that we are looking for.
Roll your fruit on the counter while lightly squeezing them to get the juice released. This allows for them to be easier to juice.
Finely chop your garlic or grate it using a nutmeg grater. Add it to the bowl along with the mayonnaise, honey, dehydrated parsley, pepper, and salt. I like to add dehydrated parsley to this recipe because I find adding fresh parsley means I have to consume it within a day or two. Adding dehydrated parsley allows it to keep longer.
Mixing the Creamy Lemon Vinaigrette
Using a hand whisk, or a fork, mix everything well to get a homogenous mixture. Now we can add the oil to the mix. Slowly pour the oil with one hand and continue to mix with the whisk using the other hand. This allows for the oil to mix well into the oil. I find adding the oil slowly allows it to mix in better.
Save any unused dressing in the fridge in an air tight jar. It will last up to 3 weeks in the fridge, so you can always make a larger quantity and keep it for daily use. Enjoy it with a variety of salads. It will add freshness to any boring salad. Just remove it from the fridge, shake the jar really well and serve.
- Substitute the Mayonaise with some Greek Yogurt.
- Substitute the Honey with some Maple Syrup.
- Try to use Lime juice and pulp.
- Prefer it to be sweeter, add more Honey or Maple Syrup. I don’t like it too sweet, but if you prefer a more sweet dressing, you can customize the sweetness to your liking.
- Replace the Dehydrated Parsley with Fresh Parsley, or even Fresh Basil. If you chose to do that, make only enough dressing for one use.
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Creamy Lemon VinaigretteCourse: DressingCuisine: CanadianDifficulty: Easy
This delicious creamy lemon vinaigrette is tart, fresh, subtly sweet, and perfect. It’s guaranteed to add brightness and a kick to any salad and become your favorite in no time.
2 large lemons
2 tablespoons whole-grain mustard
2 tablespoons mayonnaise
1 tablespoon honey
2 garlic cloves
1/2 teaspoon dehydrated parsley
1/2 teaspoon pepper
Salt to taste
1/4 cup extra virgin olive oil
- Squeeze the juice from both fruits into a mixing bowl. Do not remove the pulp, but catch the seeds with your hands and discard them.
- Finely chop the garlic or grate it using a nutmeg grater.
- Add the mustard, mayonnaise, honey, garlic, parsley, pepper, and salt to the bowl. Using a hand whisk, mix everything so you have a homogenous mixture.
- Slowly pour the olive oil into the bowl as you continue to whisk with the other hand.
- Pour into a jar and store in the fridge for up to 3 weeks. Remove from the fridge, shake well and serve.
What is Lemon Vinaigrette dressing made of?
– whole-grain mustard
– garlic cloves
– dehydrated parsley
– extra virgin olive oil