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
- lemon juice: 0.33333 cup (fresh)
- lemon zest: 4 tsp
- garlic: 3 clove (minced)
- Dijon mustard: 2 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- olive oil: 0.5 cup
- sour cream: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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Chill dressing in the refrigerator, 15 minutes to overnight.
