- 1/3 cup fresh lemon juice
- 4 teaspoons lemon zest
- 3 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
- 1/2 cup sour cream
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
- Refrigerate 15 minutes to overnight.