Creamy Salad Dressing with Herbs (Print Version)
A luscious, tangy blend featuring fresh herbs and a creamy base, perfect for elevating any salad.
# What You'll Need:
→ Dairy & Base
01 - 1/2 cup mayonnaise
02 - 1/4 cup sour cream
03 - 1/4 cup buttermilk
→ Fresh Herbs
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh chives, finely snipped
06 - 1 tablespoon fresh dill, finely chopped
→ Flavorings
07 - 2 teaspoons fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, minced
10 - 1/2 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 - Whisk together the mayonnaise, sour cream, and buttermilk in a medium bowl until the mixture is smooth and fully incorporated.
02 - Add the parsley, chives, dill, lemon juice, Dijon mustard, garlic, salt, and pepper to the bowl. Whisk vigorously until all ingredients are well combined.
03 - Taste the dressing and adjust the level of salt or pepper according to personal preference.
04 - Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to meld and develop.
05 - Serve the dressing chilled over a fresh salad of your choice.
# Expert Suggestions:
01 -
- It's ready in under 10 minutes, which means no excuses for sad, sad salads.
- Fresh herbs make it taste like you're eating at a proper restaurant, not your kitchen.
- One batch lasts nearly a week and gets better as it sits.
- It doubles as a dip, a sandwich spread, or a sauce for grilled anything.
02 -
- Chop your herbs by hand just before mixing, because a food processor bruises them and turns them into bitter, dark paste.
- The dressing will taste milder when cold than it does at room temperature, so taste it before chilling and don't be afraid to season a bit more generously than feels right.
- Use real buttermilk or milk, not the buttermilk powder packets, because the real thing has a tang that matters.
03 -
- Make the dressing without the herbs the night before, then stir in fresh herbs the morning you'll use it for the brightest flavor.
- If you accidentally make it too thick, whisk in a teaspoon of milk or lemon juice at a time until it reaches the consistency you want.
- Double or triple this recipe without hesitation; it lasts a week and you'll find yourself using it on everything once it's in the fridge.