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Ingredients
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Dressing Base
Egg Emulsion
Fresh Herbs & Aromatics
Seasoning
Finish / Adjustments
Method
Prep
Chop herbs and mince aromatics
Finely chop the fresh parsley, chives, and dill (if using). Mince the garlic and very finely mince the shallot if using. Measure out all dried seasonings so they're ready.
If using a whole raw egg and you are concerned about safety, use a pasteurized egg or substitute with 1 large pasteurized egg yolk or 2 tablespoons additional mayonnaise.
Emulsify and combine
Create egg emulsion
In a medium mixing bowl or the jug of an immersion blender, crack in the large egg (or add the pasteurized egg yolk). Whisk lightly to break the yolk.
Add the mayonnaise and sour cream to the bowl with the egg. Whisk (or use an immersion blender on low) until smooth and slightly thickened, about 30–45 seconds. This creates a stable base for the buttermilk.
Slowly whisk in the buttermilk a little at a time until fully incorporated and the dressing is smooth. If using a blender or food processor, pour buttermilk in a steady stream while blending on low.
Season and flavor
Stir in the minced garlic and shallot, chopped fresh herbs (parsley, chives, dill), dried seasonings (onion powder, dried parsley, dried dill), white wine vinegar or lemon juice, Worcestershire sauce (if using), and sugar (if using).
Add kosher salt and freshly ground black pepper. Start with about 2 teaspoons salt and 1/2 teaspoon pepper, then taste and adjust to preference (the ingredient list gives 3 tsp salt total for a slightly salt-forward dressing; adjust down if preferred).
Adjust texture and finish
If the dressing is thicker than desired, whisk in cold whole milk, 1 tablespoon at a time, until you reach your preferred consistency. For a pourable dressing for salads, aim for a texture that coats the back of a spoon; for a thicker dip, keep it denser.
Grate in the lemon zest if using to brighten the flavor, and give the dressing one final stir. Taste and correct seasoning with additional salt, pepper, or vinegar/lemon juice as needed.
Rest and store
Transfer the dressing to an airtight container or jar. Refrigerate for at least 1 hour to allow flavors to meld; overnight yields best flavor.
This dressing will keep in the refrigerator for up to 7 days. Stir or shake before using. If separation occurs, whisk or shake to recombine.