Creamy Tangy Salad Dressing (Printable version)

Rich, tangy dressing combining creamy dairy and fresh herbs for salads or fresh veggies.

# List of ingredients:

→ 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 mayonnaise, sour cream, and buttermilk until smooth and creamy.
02 - Add Dijon mustard, lemon juice, white wine vinegar, honey, and minced garlic to the base mixture. Whisk thoroughly to combine.
03 - Stir in chopped chives, parsley, salt, and black pepper evenly throughout.
04 - Taste the dressing and adjust salt or pepper as needed to balance flavor.
05 - Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to meld flavors before serving.

# Expert Advice:

01 -
  • It tastes fresher and more elegant than store-bought versions, with a brightness that comes from real lemon juice and fresh herbs.
  • You control exactly how thick or tangy it gets, making it work for salads, dips, or drizzling over roasted vegetables without apology.
02 -
  • If your dressing breaks or looks separated, you probably added something too cold or too acidic too fast; whisk in a tablespoon of cold water and it usually comes back together.
  • The dressing thickens slightly in the fridge, so if it seems too thick when you use it, a splash of buttermilk or milk loosens it right back up.
03 -
  • Room-temperature ingredients whisk together more smoothly than cold ones, so pull them out of the fridge five minutes before starting if you have time.
  • Fresh herbs make an enormous difference in the final flavor, so don't skip them or substitute dried unless you have no choice; if you must use dried, use a third of the amount.

Go back