Crème Fraiche Dip and Salad Dressing

There's nothing like making homemade salad dressings and dips. This light, elegant dressing is a show-stopping addition to simple salads. The bright lemon flavor compliments whatever it touches. And the silky texture adds a luxurious component to any bed of greens.

This creamy, rich salad dressing is such a versatile recipe. Use it to top greens, Roasted Carrots, Herb Roasted Rutabagas or use as a dipping sauce, marinade or condiment.  It pairs ridiculously well with this Cavolo Nero Kale Salad with Bacon.

Why you'll love this recipe

• It's outstanding – really. It's silky, creamy and rich with a touch of lemon. Preserved lemons add a salty, savory umami that's just so, so good.
• Versatile – this makes a delightful dip for veggie trays, add to charcuterie boards, drizzle over fish and much more
• Quick and easy – it only takes about 5 minutes to whip up
• Special diet friendly – this recipe is keto-friendly and a low-FODMAP salad dressing, as it's low in lactose

Ingredients

Just a few ingredients are needed. For complete measurements and instructions, see the recipe card, below.

• Crème fraiche – a thick cream with slightly tangy and nutty flavor
• Mayonnaise – adds body to the dressing
• Dijon mustard – for a little tang
• Whole preserved lemon or paste – adds incredible umami and saltiness
• Fresh lemon juice – for a bright lemon flavor
• Apple cider vinegar – lends a bit of acidity

What is crème fraiche?

It is simply French for ‘fresh cream’ - a cultured cream that is slightly soured using fermentation with healthy bacteria, similar to sour cream and yogurt.  Slightly tangy and sour, it is used as an ingredient or condiment in many sauces, dressings and dips.  It has a very high fat content (around 30 percent) and can also be used as a topping like whipped cream or simply mixed with pasta.

What is the difference between crème fraiche and sour cream?

Sour cream has a lower fat content and is higher in protein.  It’s more sour and will tend to curdle when heat is applied.  Crème fraiche has a naturally high fat content and doesn’t curdle or break when exposed to higher temperatures.

How to make homemade crème fraiche

Traditionally, this is made with unpasteurized cream that naturally contains the healthy bacteria necessary for culturing.  However, in the US, all dairy is required to be pasteurized, so a starter culture (mainly consisting of healthy Lactococcus bacteria) needs to be added to culture the cream.

• Add 1 tablespoon of buttermilk to 1 cup heavy cream in a glass mixing bowl (metal bowls may react to the culturing process)
• Let stand for 12-24 hours at a warm room temperature, ideally between 70-78 degrees Fahrenheit, until thick and creamy
• Refrigerate for about 24 hours before using.  Your homemade cultured cream will last about 2 weeks in a sealed container in the refrigerator.

Crème fraiche substitute

Sour cream is the easiest and best substitute for crème fraiche. It's has a bit more tang, but is an excellent salad dressing ingredient.

What is preserved lemon paste?

It is a paste (or puree) made from preserved lemons, which are salt-cured and fermented for several weeks or months and develop a complex, salty, savory, umami flavor. A paste is made by pureeing them to a smooth consistency. Read my post about preserved lemons in my ingredient spotlight.

Where to buy preserved lemons

Gourmet food and specialty stores sometimes carry preserved lemon puree. However, most grocery stores will carry whole preserved lemons which can quickly and easily be pureed into paste with the use of a blender.

If your local grocery store has neither, preserved lemons and paste are available online.

Preserved lemon substitutions

While they add a unique flavor to anything they touch, there are a couple of easy substitutions that are still perfect for this recipe:

• Make a quick and easy puree – see my instructions for making a fast stovetop substitute
• Add fresh lemon juice, zest and salt – use one teaspoon of lemon zest and the juice of one large lemon

Is this a low-FODMAP salad dressing?

Yes! All of the ingredients used are low in FODMAPs, providing you use a low-FODMAP mayonnaise. Drench your greens to your heart's desire!

Instructions

There are easy ways to make this simple dressing:

Using preserved lemon puree

• Place all ingredients in a medium bowl and whisk until thoroughly combined and the dressing is silky smooth
• Store in the refrigerator until ready to serve

Using whole preserved lemon

Place ¼ of a whole lemon and all ingredients in a blender (I like to use my Nutribullet for this) and blend until smooth and creamy.

TIP: This is a fairly thick dressing.  If you want it a little more pourable, thin it out a little bit with heavy cream, milk, half and half or buttermilk.

How to store

Store in the refrigerator in a tightly lidded container or glass jar for up to 7 days.  I like to use mason jars.

If you notice the dressing beginning to separate, just give the jar a shake or whisk until homogenous again.

Variations and add-ins

• Add herbs and spices – red pepper flakes, Aleppo pepper (read more about Aleppo Pepper), black pepper, dill, tarragon, chives, basil, or finely chopped garlic or shallot
• Make it sweet – if you like a sweet salad dressing, add a teaspoon of your favorite sweetener
• Less fat variation – substitute the crème fraiche or mayo for Greek yogurt for a tangier flavor

How to use

• Dip – for veggies, fruit, cheese, chips, and charcuterie boards
• Sauce – add it to cold pasta salad with your favorite low carb pasta
• Dressing – pour over a Cavolo Nero Kale BLT Salad or mix with shredded cabbage for a lemony coleslaw
• Drizzle – add to steamed or grilled fish or sliced, grilled steak – it makes an amazing finishing sauce for my Indian Fusion Salmon Recipe.
• Top vegetables – like these Roasted Carrots, or drizzle over some Herb Roasted Rutabagas

FAQ

More dressings and dips

Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!

📖 Recipe

Crème Fraiche dip and Salad Dressing

Author: Tracey Hatch-Rizzi

Here's a light, creamy and refreshing dressing that reminds you of sunny days. This low carb, creamy lemon dressing is tangy, smooth and is amazing on salads, veggies, meat or as a dip!

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Category: Sauces, Dressings and Dips

Cuisine: American

Method: No cook

Yield: 2 cups

Diet:Gluten Free

Special Diet:Keto, Low-Carb, Low-FODMAP

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ⅔ cup crème fraiche
• ⅔ cup mayonnaise
• 1 teaspoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon preserved lemon paste (see Notes for option on how to make your own, or ½ of a preserved lemon)
• 1 lemon (large - Juice only)

Instructions

 

If using preserved lemon puree

• Combine all ingredients in a medium bowl and whisk until thoroughly mixed.

If using a preserved lemon

• Combine all ingredients in a blender and blitz until smooth and creamy.

Notes

To make your own lemon paste, see my Ingredient Spotlight on Preserved Lemon and Lemon Puree.

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Substitutions

• Crème fraiche substitute – if you don't have crème fraiche (cultured cream), you can use sour cream or Mexican crema.  You can also substitute Greek yogurt.  See post for instructions on how to make your own homemade crème fraiche.
• Preserved lemon substitute – add fresh lemon juice, zest and salt. Use one teaspoon of lemon zest and the juice of one large lemon.

See post for variations, add-ins, uses and storage instructions.

Nutrition

Serving: 2 tablespoonsCalories: 114 kcalCarbohydrates: 0 gProtein: 0 gFat: 12 gCholesterol: 17 mgSodium: 181 mgFiber: 0 gNet Carbs*: 0 g

*Net carbs = carbohydrates - fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

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