Creamy Lemon Vinaigrette

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 vinaigrette 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. Many trials and errors later, I finally got the consistency and the taste we were looking for. 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

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Other Dressing and Dips you will Like:

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The Lemon Juice:

WIthout doubt, the star of this show is the lemon. Let’s start by squeezing it’s juice.

• Firstly, begin by cutting two large lemons into halves and squeezing the juice of both into a mixing bowl.
• Catch the seeds in your fingers and discard them. DO NOT discard the pulp, since the pulp gives it that burst of flavor that we are looking for.

Pro Tip:

Roll your lemons on the counter while lightly squeezing them to get the juice released. This allows for them to be easier to juice.

Making the Creamy Lemon Vinaigrette:

Now that we have the lemon juice ready, we can get the dressing going:

• Finely chop three cloves of garlic or grate it using a nutmeg grater.
• Once you have that ready, add it to the bowl along with:
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1/2 teaspoon dehydrated parsley
  • 1/2 teaspoon pepper
  • salt to taste
• 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.
• Using a hand whisk, or a fork, mix everything well to get a homogenous mixture.

Adding the Oil to the Creamy Lemon Vinaigrette

Lastly, we can add the oil to the mix.

• Slowly pour a quarter cup of olive oil with one hand while mixing 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 and make the vinaigrette creamy.

Storing Suggestions:

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.

Customize It:

• Substitute the Mayonaise with some Greek Yogurt.
• Also, we can make it vegan by using vegan mayonnaise.
• 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.

Serving Suggestions for Creamy Lemon Vinaigrette:

I absolutely love this dressing because I could use it on every salad. However, my favourites are:

• my Heirloom Carrot and Radish Salad.
• my Beet Coleslaw with Green Apples.
• my Green Bean Salad with Mango.

Tried and Liked the Recipe?

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