crème fraiche lemon dressing

Categories: Salads and Dressings, Posted by Sandy Bergsten


4 tablespoons grapeseed oil

1 tablespoon white wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

½ clove grated garlic

¼ teaspoon lemon zest

2 tablespoons crème fraiche

¼ teaspoon kosher salt

several grinds fresh pepper



Combine the grapeseed oil, white wine vinegar, lemon juice, Dijon, honey, garlic, and lemon zest. Whisk together until emulsified. 

Whisk in the crème fraiche, salt and pepper. Taste for seasoning. 

The dressing can be made and stored in tightly covered container for 2-3 days.

Makes approximately ½ cup

Note: Figure one tablespoon dressing per person (large handful of greens) plus one tablespoon for the tossing bowl. This recipe will be enough for six servings.

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