Creamy Lemon Chive Dressing (Printer-friendly)

Velvety lemon and chive dressing with creamy dairy and zesty mustard notes.

# What You Need:

→ Dairy

01 - 1/2 cup sour cream
02 - 1/4 cup mayonnaise
03 - 2 tablespoons buttermilk (or milk for lighter texture)

→ Flavorings

04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon honey

→ Herbs & Seasonings

07 - 2 tablespoons finely chopped fresh chives
08 - 1 tablespoon finely chopped fresh parsley
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon ground black pepper

# How to Make It:

01 - Whisk sour cream, mayonnaise, and buttermilk in a medium bowl until smooth.
02 - Add lemon juice, Dijon mustard, and honey; whisk thoroughly until blended.
03 - Fold in chopped chives, parsley, minced garlic, salt, and black pepper until evenly distributed.
04 - Taste the mixture and modify salt or pepper as preferred.
05 - Cover and refrigerate for at least 30 minutes before serving to enhance flavor integration.

# Expert Tips:

01 -
  • It takes 10 minutes and transforms tired salad greens into something you actually want to eat.
  • One bowl, a whisk, and you've got a dressing that tastes like you spent way more effort than you did.
  • It keeps for five days, so you can drizzle it on whatever you feel like without the guilt of waste.
02 -
  • Fresh herbs are non-negotiable here—dried herbs will make this taste like a 1980s salad bar, and you deserve better than that.
  • The dressing gets slightly thicker as it sits, which is exactly what you want because it means the flavors have melded and it clings to greens properly.
03 -
  • Use the smallest garlic clove you can find and mince it so fine it almost disappears, because garlic can get aggressive and you want it as a whisper, not a shout.
  • The 30-minute chill isn't just about flavor—it also gives the dressing time to thicken slightly so it clings to greens instead of sliding off.

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