Sunny and tangy with just the right touch of creaminess, this versatile lemon dressing is a true kitchen staple for spring and summer. It’s light yet luscious—brightened with fresh lemon juice and zest, Dijon mustard, and a hint of cayenne for gentle warmth. Use it to dress tender baby greens, drizzle over grilled or roasted vegetables, or spoon alongside poached fish or chilled artichokes. It also makes a lovely stand-in for hollandaise when you want all the flavor with less richness.
INGREDIENTS:
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt (about 1/2 teaspoon)
Freshly ground black pepper (about 1/4 teaspoon)
METHOD:
In a mini food processor or blender, combine the shallot, Dijon mustard, vinegar, lemon juice, lemon zest, and cayenne. Pulse until smooth.
With the motor running, slowly drizzle in the olive oil and blend until emulsified. Add the sour cream and process for 20–30 seconds, until the dressing is thick, pale, and creamy. Taste and adjust seasoning with salt and pepper.
Transfer to a jar, cover, and refrigerate for up to 1 week.
SERVING SUGGESTIONS:
- Toss with mixed baby greens, spinach, or arugula for a quick salad.
- Serve as a dip with steamed or blanched artichokes, asparagus, or broccoli.
- Spoon over poached salmon, grilled shrimp, or roasted chicken for a bright finish.
- Warm slightly and use as a lighter “faux hollandaise” over eggs or vegetables.
YIELD: About 3/4 cup
