Side Of Dressing Recipe

Combine creamy components

In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup plain Greek yogurt (or sour cream) until smooth and uniform.

Whisk in 1/4 cup buttermilk until the mixture is creamy but pourable. If you prefer a thicker dressing for dipping, use slightly less buttermilk.

Add 1 tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey to the bowl. Whisk thoroughly to emulsify and balance acidity and sweetness.

Stir in the aromatics: finely minced 1 garlic clove and 1 tablespoon very finely minced shallot. Mix until evenly distributed.

Add the herbs and seasoning: 1 teaspoon chopped fresh dill, 1 teaspoon chopped fresh chives, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/8 teaspoon red pepper flakes (optional). Fold gently to incorporate.

Whisk in 1 teaspoon extra virgin olive oil for shine and mouthfeel. If the dressing is too thick for your intended use, whisk in up to 2 tablespoons cold water, 1 teaspoon at a time, until you reach desired consistency.

Taste and adjust: check seasoning and add more salt, pepper, lemon juice, or honey as needed to balance acidity and saltiness.

Chill and meld flavors: transfer dressing to an airtight container and refrigerate at least 30 minutes (preferably 1–2 hours) to let the flavors marry. Stir or shake well before serving.

Serve: provide as a side of dressing for salads, roasted vegetables, grilled meats, or as a dipping sauce. Keeps in the refrigerator for up to 5 days.