Creamy Tangy Salad Dressing (Printable)

Rich, tangy blend with herbs ideal for greens and fresh vegetables.

# What You Need:

→ Dairy & Base

01 - ½ cup mayonnaise
02 - ¼ cup sour cream
03 - 2 tablespoons buttermilk (or milk for lighter version)

→ 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 finely chopped fresh chives
10 - 1 tablespoon finely chopped fresh parsley
11 - ½ teaspoon salt
12 - ¼ teaspoon freshly ground black pepper

# Steps:

01 - Whisk together mayonnaise, sour cream, and buttermilk in a medium bowl until smooth and creamy.
02 - Add Dijon mustard, lemon juice, white wine vinegar, honey, and minced garlic. Whisk until fully combined.
03 - Stir in chopped chives, parsley, salt, and black pepper.
04 - Taste the dressing and adjust salt or pepper as necessary.
05 - Transfer the dressing to a jar or airtight container and chill for at least 30 minutes before serving.

# Expert Advice:

01 -
  • It tastes fresher than anything you'll find on a store shelf, with real herbs and brightness you control.
  • Takes just 10 minutes to throw together, and it keeps for nearly a week in the fridge.
  • Works as both a salad dressing and a dip, so one batch does double duty.
02 -
  • Don't skip the chilling time, no matter how hungry you are, because the flavors genuinely taste different when they've had time to get to know each other.
  • If you use pre-minced garlic from a jar, use half the amount because it's way more aggressive than fresh, and nobody likes a dressing that tastes like garlic overwhelmed everything else.
03 -
  • Whisk everything by hand instead of using a blender, because you have way more control and the herbs stay bright instead of getting bruised.
  • Taste and adjust the lemon juice and salt at the end, since your palate is the best guide for how tangy you like it.

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