French Dressing With Sour Cream

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“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!”
1 cup

Ingredients Nutrition

  • 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)
  • 34 teaspoon salt
  • 14 teaspoon paprika
  • 1 teaspoon mustard, smooth, Dijon
  • 14 teaspoon pepper, white
  • 60 ml sour cream (1/4 cup, can use creme fraiche)
  • 180 ml olive oil, virgin (3/4 cup)


  1. Squeeze lemon or limes over a sieve into a medium mixing bowl.
  2. Whisk in the other ingredients (not the olive oil) until very smooth, and the sugar has just about dissolved.
  3. 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.
  4. Taste the dressing: you might want to add more lemon juice. Mine needed a squeeze more than stated above.
  5. Decant into a salad dressing container or bottle.
  6. Great over any type of salad.

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