Prep 15 mins
Cook 0 mins
Ever since I enjoyed this dressing on salads everywhere in France, I have been trying to duplicate the recipe. It was simple, I knew, but it took me ages to get it right. It might be even better with lime juice, which I can't get right now. Please adjust the tanginess to your taste. I love the freshness, the French-ness of this dressing!
- 60 ml lemon juice, freshly squeezed (1/4 cup, or use lime juice)
- 10 -15 ml sugar (2 - 3 teaspoons, please start with 2 tsps and adjust later)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1 teaspoon mustard, smooth, Dijon
- 1⁄4 teaspoon pepper, white
- 60 ml sour cream (1/4 cup, can use creme fraiche)
- 180 ml olive oil, virgin (3/4 cup)
- Squeeze lemon or limes over a sieve into a medium mixing bowl.
- Whisk in the other ingredients (not the olive oil) until very smooth, and the sugar has just about dissolved.
- Whisk in the olive oil in a thin stream, almost as for mayonnaise. The dressing will thicken slightly -- it won't become thick, and it's not supposed to.
- Taste the dressing: you might want to add more lemon juice. Mine needed a squeeze more than stated above.
- Decant into a salad dressing container or bottle.
- Great over any type of salad.
Really really really good and super simple. I used lime juice and just 2 tsp sugar. Also cut the oil back by about half which came out perfect for my tastes. Thanks for sharing [[[[HUGS]]]]