This creamy lemon sauce makes a tangy salad dressing or a great drizzle over grilled fish. Try it over a butter lettuce salad with grape tomatoes and English cucumber.
Ingredients
- 0.33 cups fresh lemon juice
- 4 teaspoons lemon zest
- 3 cloves garlic , minced
- 2 teaspoons Dijon mustard
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.5 cups olive oil
- 0.5 cups sour cream
Instructions
-
1
Combine lemon juice, zest, garlic, Dijon mustard, salt, and pepper in a medium bowl. Slowly whisk in olive oil until thickened. Whisk in sour cream until well combined. Transfer dressing to a sealable container.
-
2
Chill dressing in the refrigerator, 15 minutes to overnight.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Grandma's Carrot Cake
This recipe for grandma's carrot cake has been a favorite in our family for three generations. Different from traditional carrot cake, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking dish.
Absolute Mexican Cornbread
This Mexican cornbread has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
Easy Polenta with Tomato Sauce
My entire family loves this quick and easy recipe for polenta with tomato sauce. Leftovers taste great the next day and the following day too! Top with additional Parmesan cheese if you like.