Homemade Creamy Herb Salad Dressing

This versatile creamy salad dressing combines mayonnaise, sour cream, and fresh herbs for a homemade condiment that elevates any salad. Ready in minutes and infinitely customizable!

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Prep Time 10

Total Time 40

Servings: 8 servings

Course: Creamy Dressings

Cuisine: American

Calories: 115

Ingredients Equipment Method Notes

Ingredients

For the Base Dressing

1/2 cup mayonnaise full-fat recommended
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 cup chopped fresh herbs such as parsley and chives
Salt and freshly ground black pepper to taste

Optional Add-ins

1 tablespoon honey for sweetness
1 small shallot finely minced
1/4 teaspoon dried dill
1 tablespoon buttermilk for thinning if needed

Equipment

Medium mixing bowl
Whisk
Measuring cups and spoons
Glass jar with lid (for storage)

Method

In a medium bowl, combine mayonnaise and sour cream. Whisk until smooth and well-integrated.
Add lemon juice, Dijon mustard, and garlic powder. Stir until fully incorporated.
Gently fold in the chopped fresh herbs, being careful not to bruise them.
Season with salt and pepper to taste, starting with 1/4 teaspoon salt and a few grinds of pepper.
If using any optional ingredients like honey or minced shallot, fold them in now.
For a thinner consistency, add buttermilk or water a teaspoon at a time until desired texture is reached.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to develop.

Notes

This dressing will keep refrigerated for up to 5 days in an airtight container.
For a tangy buttermilk variation, replace half the sour cream with buttermilk and add 1/2 teaspoon of onion powder.
For a zesty lime version, substitute lime juice for lemon juice and add lime zest.
For a creamy avocado dressing, blend in half a ripe avocado.