Ingredients
Scale
- ¼ cup American mayonnaise
- ¼ cup sour cream (see Notes 1 for substitutions)
- ¼ to ½ cup heavy cream depending on your desired consistency (See Notes 2 for details on use and Notes 3 for substitutions)
- ½ teaspoon rice wine vinegar (See notes 4 for fresh amounts)
- ½ teaspoon dried dill weed (See notes 5 for fresh amounts)
- ½ teaspoon dried parsley (See notes 6 for fresh amounts)
- ½ teaspoon dried chives (See notes 7 for fresh amounts)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon fine sea salt (add more to taste)
- ⅛ teaspoon white pepper (See notes 8 for fresh amounts)
- 1 to 3 teaspoons freshly squeezed lemon juice (adjust to taste)
- 1 ½ teaspoons Worcestershire sauce (adjust to taste)
Instructions
- In a small mixing bowl, combine all ingredients together with a whisk.
- Taste. Here is where you would add up to 2 more teaspoons of lemon juice if you would like more zing, and/or more pepper to kick it up a notch, or if you think it is “missing something” try a little more salt.
- This dressing tastes great immediately, and even better after resting for about 10 minutes. Any leftovers can be kept in a jar or other food-safe container for 5 to 7 days. I do not recommend freezing it.
Equipment
Yellowstone Ceramic Round Bowl, Rip Collection
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Walfos Small Whisk set of 3 (5+7+10in)
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Le Parfait Super Jar, Canning Jars, 250mL/8oz/Half Pint
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- Equal Parts Greek Yogurt (just note that this can actually be a little looser than sour cream so cut back on the cream/milk)
- Start with ¼ cup of heavy cream, then add in a tablespoon at a time until up to another ¼ cup of heavy cream if you desire a thinner, more drizzly consistency.
- Milk (Note: start with 2 tablespoons vs ¼ cup)
- Equal Parts White Vinegar
- 1 ½ teaspoons fresh dill
- 1 ½ teaspoons fresh parsley
- 1 ½ teaspoons fresh chives
- Equal Parts Black Pepper
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: dressing
- Method: one bowl
- Cuisine: American
- Diet: Gluten Free