Creamy Lemon Garlic Dressing (Try It On Fries!)

10 servings
5 Minutes

I love homemade salad dressing, you just can’t beat the freshness! And really? It’s pretty easy to make.


I went on a major Jamie Oliver kick about 10 years back and learned the basics of building a good dressing. The man is a genius with food.


But back to this dressing situation.


My go-to homemade version is this simple creamy lemon garlic dressing.


Why? Because not only is it amazing on salads, it also makes a fantastic marinade and scrummy french fry dip (if you like that kind of thing).


In this post, I’m going to share the recipe for my family’s favorite creamy lemon garlic dressing slash marinade slash french fry dip.

Salad dressing really is very easy to make. You just add an acid, a fat, and some seasoning and shake it up! I love this lemon garlic version for spring especially. The fresh citrus flavor makes it feel like maybe, just maybe, warm weather is just around the corner.


Late winter and early spring in New England is a game of mental endurance. Whatever it takes to trick myself into believing 😉

My favorite salad to use this on is a simple bed of baby arugula, slivered toasted almonds, and either goat cheese or shaved parm. Sounds a little strange, but whenever I serve it every last bit is gobbled up with requests for more.


This salad would make an incredible side dish to my crispy sweet potato gnocchi.

Not a salad lover? Then try marinating your favorite protein! I’ve used this as a marinade for lemon garlic chicken on the grill, steak tips, pork tenderloin, and salmon. I plan to try it on tofu next.


I’ve even mixed it into burgers for an extra kick.


So good.


Of course, I have to mention creamy lemon garlic dressing as fry dip again. Skeptical? Seriously. TRY IT.


You may become a convert 🙂

Creamy Lemon Garlic Dressing (Try It On Fries!)

Recipe details

  • 10 servings
  • Prep time: 5 Minutes|Cook time: 0 Minutes|Total time: 5 Minutes

Ingredients


Instructions


Finely grate or mince 1 glove of garlic and place in a pint-size Mason jar.
Juice two large lemons to get about 1/3 cup of juice. Add juice to the mason jar, taking care to strain out any seeds.
Add remaining ingredients to the jar.
Screw cap on tightly and shake well until emulsified.
Taste for seasoning and enjoy!

Tips

  • I recommend making this in a mason jar so you can store it directly in the fridge.
  • This dressing will keep for at least a week.
  • You'll need to shake it before each use because the ingredients will separate.

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