Creamy Herb Salad Dressing (Print Version)

Rich and tangy dressing with fresh herbs. Velvety texture and vibrant flavor perfect for any salad.

# What You Need:

→ Dairy

01 - 1/2 cup sour cream
02 - 1/4 cup mayonnaise
03 - 1/4 cup plain Greek yogurt

→ Acids and Flavorings

04 - 2 tablespoons fresh lemon juice
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon honey
07 - 1 clove garlic, finely minced

→ Fresh Herbs

08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh dill, finely chopped
10 - 1 tablespoon fresh chives, finely chopped
11 - 1 tablespoon fresh basil, finely chopped

→ Seasonings

12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper

→ Liquids

14 - 2 to 3 tablespoons milk or water, for thinning

# How to Prepare:

01 - In a medium bowl, whisk together sour cream, mayonnaise, and Greek yogurt until smooth and well blended.
02 - Add lemon juice, Dijon mustard, honey, and minced garlic to the mixture, whisking continuously until fully incorporated.
03 - Fold in chopped parsley, dill, chives, and basil, stirring gently to distribute herbs evenly throughout the dressing.
04 - Stir in fine sea salt and freshly ground black pepper, mixing thoroughly.
05 - Gradually whisk in milk or water one tablespoon at a time until dressing reaches desired thickness.
06 - Taste the dressing and adjust salt, pepper, or lemon juice as needed for optimal flavor balance.
07 - Transfer to a clean jar or airtight container and refrigerate for at least 30 minutes to allow flavors to meld and develop.
08 - Serve chilled over salads, as a vegetable dip, or drizzled over grilled proteins.

# Expert Advice:

01 -
  • This dressing transforms even the simplest lettuce into something restaurant-worthy without any cooking whatsoever.
  • The combination of three creamy bases creates the perfect balance of richness and tang that commercial dressings never quite achieve.
02 -
  • Letting the dressing sit overnight creates a significantly more flavorful result than using it immediately after making.
  • Adding herbs at the very end rather than blending them in keeps their bright color intact and prevents the dressing from turning an unappetizing brownish-green.
03 -
  • When herbs are in season, make large batches of this dressing and freeze in ice cube trays for single-serving portions you can thaw whenever needed.
  • For a dairy-free version that maintains the creaminess, substitute coconut yogurt for the Greek yogurt and use a plant-based mayo.

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