Creamy Lemon Mustard Dressing Recipe

I recently whipped up a batch of this tangy lemon-Dijon dressing, and it was a game-changer for my salad routine. The blend of fresh lemon juice and a hint of honey creates a bright, balanced flavor that’s incredibly satisfying and surprisingly versatile.

Crafting dressings that are fresh and full of flavor is something I truly enjoy, and my beloved Creamy Lemon Mustard Dressing is one such dressing. It starts out like any good vinaigrette, with olive oil and fresh lemon juice, but then takes a turn for the creamy when you add as much (or as little) Dijon mustard as you like.

I also add Greek yogurt to mine, but you could leave it out and still have a lovely dressing.

Creamy Lemon Mustard Dressing Recipe Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, supports heart health.
• Fresh Lemon Juice: High in vitamin C, adds a zesty and refreshing sourness.
• Dijon Mustard: Provides a tangy and sharp flavor, low in calories.
• Honey: Natural sweetener, contains trace antioxidants.
• Garlic: Known for its immune-boosting properties, adds a savory depth.
• Greek Yogurt: Creamy texture, source of protein and probiotics.

Creamy Lemon Mustard Dressing Recipe Ingredient Quantities

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 clove garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons plain Greek yogurt or mayonnaise

How to Make this Creamy Lemon Mustard Dressing Recipe

1. In a bowl of medium size, mix together the fresh lemon juice and Dijon mustard. Whisk them until smooth.

2. In the meantime, add the olive oil into the mixture, using a slow and steady drizzle. While adding the oil, continuously whisk the mixture to create a smooth emulsion.

3. Combine the honey and minced garlic, and keep whisking until all ingredients are well mixed.

4. Mix in the plain Greek yogurt or mayonnaise until the mixture is creamy.

5. Add salt and freshly ground black pepper to taste.

6. Give the dressing a last whist to make sure it is well blended.

7. Sample the dressing and modify the seasoning as necessary—if it seems not tart enough, add more lemon juice; if it seems too tart for your taste, add more honey.

8. Store the dressing in a glass jar or airtight container.

9. The dressing should be refrigerated for a minimum of half an hour so that the flavors can come together.

10. Prior to serving, be sure to shake or whisk the dressing as to recombine any separated salad dressing components. This dressing is great over salads or as a dip.

Creamy Lemon Mustard Dressing Recipe Equipment Needed

1. Medium mixing bowl
2. Measuring cups
3. Measuring spoons
4. Whisk
5. Cutting board
6. Knife (for mincing garlic)
7. Glass jar or airtight container for storage

FAQ

• Q: Can I use a different type of mustard?A: Yes, whole grain mustard or spicy brown mustard can replace Dijon mustard if you’re looking for a different flavor profile.
• Q: Is there a vegan alternative for Greek yogurt or mayonnaise?A: Keep the dressing creamy and plant-based by using a substitute for yogurt or mayonnaise that is vegan.
• Q: How long can I store this dressing?A: An airtight container in the refrigerator stores this dressing well for a week.
• Q: Can I make this dressing without honey?A: Yes, if you want to keep things strictly vegan, you can use maple syrup or agave nectar instead of honey. Those are both awesome substitutions.
• Q: What can I use if I don’t have fresh lemon juice?B: Lemon juice from a bottle can be used when fresh lemon juice is not available, but for the best flavor, always use fresh lemon juice.
• Q: How can I adjust the thickness of the dressing?A: To obtain a thinner dressing, mix in more lemon juice or a little water. To thicken it up, add more Greek yogurt or mayo.

Creamy Lemon Mustard Dressing Recipe Substitutions and Variations

Lemon juice obtained from a fresh lemon is a staple kitchen ingredient. When a kitchen does not have lemons to spare, one can use apple cider vinegar or white wine vinegar; these are decent substitutes because they are milder acids. Substitute: apple cider vinegar.
Dijon mustard: Replace with whole grain mustard or yellow mustard for a different taste. Whole grain mustard and yellow mustard are both exceptionally flavorful substitutes. Whole grain mustard tastes very bold and a lot like Dijon mustard. It, too, is made from brown mustard seeds, which are spicier and bolder-tasting than yellow mustard seeds.
Maple syrup or agave nectar can be used instead of honey. They will impart a distinctly different sweetness.
Use a nondairy yogurt or sour cream. Both are good substitutes for Greek yogurt in dairy-free recipes. They offer a creamy, tangy texture that’s great for dips or as a salad dressing. Note: For dishes like moussaka where a bechamel sauce (next ingredient down) is used, you may want to stick with something a little more creamy, like a dairy-free yogurt, because sour cream can be a little too runny to substitute for a custard-like sauce.

Pro Tips

1. Emulsion Tip To ensure a stable emulsion, make sure the bowl is completely dry before starting. Whisk the lemon juice and Dijon mustard together first to build a strong base before gradually incorporating the olive oil.

2. Garlic Intensity For a more subtle garlic flavor, you can roast the garlic clove before mincing it. This will add a mild, sweet depth to the dressing.

3. Creaminess Enhancement If you prefer a creamier texture, you can increase the quantity of Greek yogurt or mayonnaise slightly. Alternatively, add a teaspoon of buttermilk or kefir for added tang and creaminess.

4. Flavor Infusion If time allows, let the minced garlic sit in the lemon juice for a few minutes before adding other ingredients. This helps mellow the garlic’s sharpness and infuse more flavor into the dressing.

5. Customizing Acidity and Sweetness Tinker with the balance of acidity and sweetness by using a variety of honeys, such as clover or orange blossom, and possibly swapping in part of the lemon juice with acidic alternatives like apple cider vinegar or white wine vinegar for a nuanced flavor profile.