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Creamy Vinaigrette

Tangy, lemony, and creamy, this Creamy Vinaigrette is here to make your salads sing! With bright lemon, zingy white wine vinegar, freshly cracked black pepper, and tangy sour cream, this versatile creamy salad dressing is amazing over green salads, mixed into slaw, served over veggies, and so much more. And it takes only five minutes to make – if that!

You’ll love creamy lemon vinaigrette with all the veggies. And you’ll love making it, too! No blender or special equipment needed – just grab a mason jar or a small bowl and a whisk and your dressing’s made.

Table of Contents

What is Creamy Vinaigrette?
Why You’ll Love this Creamy Lemon Vinaigrette
Ingredient Info
How to Make Creamy Vinaigrette
Ideas for Serving Creamy Vinaigrette Dressing
More Salad Dressing Recipes

What is Creamy Vinaigrette?

Just like it sounds, creamy vinaigrette is simply a vinaigrette dressing with a creamy ingredient added and mixed in until it emulsifies, creating a lusciously creamy dressing.

I like sour cream for its thick and rich creaminess and a little big of tangy flavor, but you can also use a small amount of mayo, unsweetened Greek yogurt, or even a drizzle of heavy cream.

Why You’ll Love this Creamy Lemon Vinaigrette

Whips up in 5 minutes or less

Tastes so much better than store-bought

Versatile dressing that can dress up everything from green salads to pasta salads to crudite platters and so much more.

Ingredient Info

Olive oil: Most all of my salad dressings use extra virgin olive oil. The higher quality the better, but honestly budget-friendly olive oil is delicious too.

Lemon juice: For bright flavor that contrasts so well with the creamy component of this vinaigrette.

White wine vinegar: Zingy acidic flavor for the win! White balsamic is great, too. 

Sour cream: I add quite a bit of sour cream to this creamy salad dressing recipe because if I’m going for a creamy vinaigrette, I want it to be creamy!  

Honey: Adds sweetness that helps balance the acids, plus honey helps creamy vinaigrette emulsify.

Salt & pepper: Fine grain sea salt and freshly ground black pepper are a must!

How to Make Creamy Vinaigrette

It’s so easy to make this creamy salad dressing. My favorite method for making vinaigrettes is the mason jar method. Just add all of the ingredients in the mason jar, screw on the lid, and shake. Plus, you now have a container to store any leftovers in. Score!

You can also use a small bowl and a whisk to mix the ingredients. Or, if you’re planning to dress an entire salad with your creamy lemon vinaigrette, you can actually mix it together right in your large salad bowl, then add your salad ingredients and toss. So easy!

To make sure it’s perfect, dip a lettuce leaf into the vinaigrette to taste test it. Then, you can add more salt and pepper and adjust any ingredients if you prefer.

Ideas for Serving Creamy Vinaigrette Dressing

Dress a green salad with it

Toss with pasta and veggies for a simple pasta salad

Drizzle over asparagus

Enjoy as a dip for artichokes

Add a bit to sandwiches or wraps – it’s the perfect condiment!

More Salad Dressing Recipes

How to Make a Basic Vinaigrette: Learn the exact ratio for perfect vinaigrette every time plus a ton of variations. 

Lemon Thyme Vinaigrette: This vinaigrette is so bright and zingy!

Thousand Island Dressing: Make your own Thousand Island at home and you might never go back to store-bought again!


Creamy Vinaigrette

This versatile vinaigrette is rich, creamy, and bright with lemony flavor. I love it on simple green salads and served up with veggie platters!
Course Salad
Keyword salad, salad dressing
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 6
Calories 141kcal
Author Kare


1/3 cup extra virgin olive oil2 tablespoons freshly squeezed lemon juice2 tablespoons white wine vinegar1/3 cup sour cream2 teaspoons honey1/2 teaspoon fine-grain sea saltfreshly ground black pepper to taste


Place ingredients into a small bowl or a mason jar. If you’re using a bowl, whisk together vigorously until combined. If you’re using a mason jar, twist the lid on the jar and shake well until emulsified.  
Taste and add more salt and pepper if desired.



Keep in an airtight container in the refrigerator for up to a week. The ingredients may separate in the fridge, so give it a good shake to mix it all back up. 

Vegan Option:

Use vegan sour cream and substitute agave syrup or pure maple syrup for the honey. 


Calories: 141kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 199mg | Potassium: 24mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.1mg

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