Ingredients:

  • 1/2 cup High-Quality Mayonnaise
  • 1/2 cup Fresh Buttermilk
  • 1/4 cup Full-Fat Sour Cream (or plain Greek Yogurt)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp White Wine Vinegar
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Hot Sauce (optional)
  • 2 Tbsp Fresh Flat-Leaf Parsley, finely chopped
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives, finely chopped

Instructions:

  1. Prepare Herbs: If using fresh, finely chop the parsley, dill, and chives. Set aside.
  2. Combine Wet Base: In the mixing bowl, combine the mayonnaise, buttermilk, and sour cream (or yogurt).
  3. Whisk Until Smooth: Whisk the base thoroughly until it is completely smooth and uniform. This prevents lumps forming later.
  4. Add Dry Seasonings: Incorporate the garlic powder, onion powder, salt, pepper, Worcestershire sauce, white wine vinegar, and hot sauce (if using).
  5. Mix Thoroughly: Whisk again for 30 seconds to ensure the powders are fully dissolved and evenly distributed. Taste and adjust salt and pepper if necessary.
  6. Fold in Herbs: Gently stir in the chopped fresh parsley, dill, and chives. Avoid over-mixing at this stage to keep the herbs vibrant.
  7. Check Consistency: If you prefer a thinner dressing (suitable for pouring over salad), add one more tablespoon (15 ml) of buttermilk, whisk, and reassess. For a thick dip, stop here.
  8. The Flavour Marriage: Transfer the dressing to an airtight container or jar. Refrigerate for a minimum of 30 minutes (up to 4 hours is ideal). This crucial step allows the herbs and spices to hydrate and properly infuse the dairy base.
  9. Serve: Give the dressing a final stir before serving.