Creamy Tangy Salad Dressing (Printable)
Rich, tangy, herb-infused dressing ideal for greens and fresh vegetable dips.
# What You Need:
→ Dairy & Base
01 - 1/2 cup mayonnaise
02 - 1/4 cup sour cream
03 - 2 tablespoons buttermilk
→ Flavorings
04 - 1 tablespoon Dijon mustard
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon white wine vinegar
07 - 1 teaspoon honey
08 - 1 small garlic clove, finely minced
→ Seasonings
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 tablespoon fresh parsley, finely chopped
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and creamy.
02 - Add the Dijon mustard, lemon juice, white wine vinegar, honey, and minced garlic. Whisk thoroughly to blend.
03 - Stir in the chopped chives, parsley, salt, and black pepper evenly.
04 - Taste and modify seasoning as preferred for balance.
05 - Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to enhance flavors.
# Expert Tips:
01 -
- It tastes nothing like store-bought, with a brightness that comes from fresh lemon and real chives.
- You can make it in the time it takes to wash lettuce, and it keeps for almost a week.
- It works as both a salad dressing and a vegetable dip, so one batch earns its counter space twice over.
02 -
- Room temperature ingredients whisk together faster and more smoothly than cold ones pulled straight from the refrigerator, so let things sit out for a few minutes first.
- Tasting as you build is everything, because salt and pepper behave differently once everything is chilled, and you need to adjust before it's cold.
03 -
- Mincing the garlic as fine as possible means it melts into the dressing rather than creating sharp little bites that startle you unexpectedly.
- Cold dressing tastes less salty and less seasoned than room temperature dressing, so taste and season just before serving rather than immediately after mixing.