1clovegarlicminced or grated with a microplane zester
1teaspoondried dill or 2-3 teaspoons fresh
sea or kosher salt and fresh pepper
In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like.
Mix in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
I like to let this dressing sit in the refrigerator for about an hour so the flavors marry, but it's not a deal breaker if you don't.
TIP: use a microplane zester to grate garlic into the the dressing ingredients. This will help distribute that wonderful garlicky flavor. This is a thick texture dressing, that's best drizzled on a salad with a spoon. If you'd like a more pourable dressing, reduce the mayonnaise to 1/4 cup. You can also use a low fat sour cream which is a thinner product. Full fat sour cream is quite dense. Mexican Crema is a good substitute, it's thin but keeping that tangy flavor,This dressing will keep in the refrigerator for about a week. And just as you can freeze buttermilk, you can most certainly freeze this dressing for up to 3 months.The benefits of making homemade rather than a packet mix, is this dressing is naturally a gluten free salad dressing.How to chop chives? Just use sharp scissors or good kitchen shears to cut the pieces very small.Recommended Products: