Ingredients:

  • 1/2 cup (120g) high-quality mayonnaise
  • 1/2 cup (120g) full-fat sour cream
  • 1/2 cup (120ml) real buttermilk
  • 1 tablespoon fresh parsley, finely minced
  • 1 teaspoon dried chives
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 teaspoon Worcestershire sauce

Instructions:

  1. Combine the creamy base. In a medium stainless steel mixing bowl, combine 120g of high-quality mayonnaise, 120g of full fat sour cream, and 120ml of real buttermilk. Note: Starting with the liquids first allows the thicker fats to integrate without splashing.
  2. Whisk until silky. Use a balloon whisk to blend the three bases until the mixture is completely silky and free of lumps. This should take about 60 seconds of vigorous whisking.
  3. Incorporate aromatics. Whisk in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon fine sea salt, 1/4 teaspoon cracked black pepper, and 1/2 teaspoon Worcestershire sauce. Whisk until the savory aromatics are evenly distributed and no streaks of pepper remain.
  4. Add the greenery. Gently fold in 1 tablespoon of finely minced fresh parsley, 1 teaspoon of dried chives, and 1/2 teaspoon of dried dill weed. Note: Folding rather than whisking keeps the herbs intact for a better visual.
  5. Brighten with acid. Add 1 teaspoon of freshly squeezed lemon juice and stir gently. You will notice the dressing thicken slightly as the acid reacts with the cream.
  6. Transfer for storage. Pour the mixture into a glass jar with a tight fitting lid.
  7. The cold infusion. Refrigerate for at least 30 minutes. Wait until the dried herbs have rehydrated and the flavors bloom before serving.
  8. Final check. Before serving, give the jar a good shake or a quick stir. If it has thickened too much in the fridge, whisk in one extra teaspoon of buttermilk.