Creamy Salad Dressing with Herbs (Print Version)

Luscious, tangy creamy dressing featuring fresh herbs. Elevates any salad in minutes.

# What You'll Need:

01 - 1/2 cup mayonnaise

02 - 1/4 cup sour cream

03 - 1/4 cup buttermilk (or milk for a lighter version)

04 - 2 tablespoons fresh parsley, finely chopped

05 - 1 tablespoon fresh chives, finely snipped

06 - 1 tablespoon fresh dill, finely chopped

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

01 - In a medium bowl, whisk mayonnaise, sour cream, and buttermilk until smooth.

02 - Add parsley, chives, dill, lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk thoroughly until well blended.

03 - Taste the mixture and modify seasoning if necessary.

04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.

05 - Serve chilled atop preferred salad greens or use as a dip or sauce.

01 -

It takes 10 minutes but tastes like you spent way more time on it, which is my favorite kind of kitchen hack.
Fresh herbs make this taste alive in a way store-bought dressing never quite manages, and you'll actually taste the difference.
It works as a salad dressing, a vegetable dip, or a sauce for chicken, which means one batch goes a long way.

02 -

Fresh herbs make all the difference, but if you only have dried ones, use a third of the amount because they concentrate as they dry.
Don't skip the resting time in the fridge, even though you'll be tempted to use it right away, because those 30 minutes let the flavors settle and blend together properly.

03 -

Make this dressing a day ahead if you're hosting, because everything tastes better when you're not still cooking while people arrive.
If your dressing seems too thick, don't panic, just whisk in a splash more buttermilk until it reaches the consistency you want.