Creamy Tangy Salad Dressing (Printable)

A rich, tangy creamy dressing ideal for greens or vegetable dips in minutes.

# Ingredient List:

01 - 1/2 cup mayonnaise

02 - 1/4 cup sour cream

03 - 2 tablespoons buttermilk

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

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

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 integrate all components.

03 - Fold in the chopped chives, parsley, salt, and freshly ground black pepper. Mix until evenly distributed.

04 - Sample the dressing and modify seasoning if desired to enhance flavor balance.

05 - Transfer the dressing to an airtight container and refrigerate for a minimum of 30 minutes before serving.

01 -

It comes together in under ten minutes with just a bowl and a whisk, no special equipment or techniques required.
The bright lemon and mustard keep it from tasting heavy, so it feels like something you can eat without guilt.
Once you've made it once, you'll stop buying bottled dressing because homemade tastes genuinely better and costs almost nothing.

02 -

If you add the herbs too early or too vigorously, they'll turn dark and bruised instead of staying bright green and fresh tasting.
This dressing tastes better the next day after the flavors have married, so make it ahead if you can and let it do its thing overnight.

03 -

Buy good mayonnaise and taste it before you use it, because some brands taste weirdly plastic and will sabotage everything you build on top of them.
If your dressing breaks or separates, whisk in an extra tablespoon or two of buttermilk to bring it back together and smooth.