📝 About This Recipe
Forget the bottled variety; this is the definitive, creamy, and herbaceous dressing that defined American comfort. Born from the tradition of using fresh cultured buttermilk and garden-grown herbs, this recipe strikes the perfect balance between tangy acidity and rich, velvety texture. It is a versatile masterpiece that transforms a simple wedge of iceberg into a gourmet experience.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 1/2 cup Sour Cream (full-fat for best mouthfeel)
- 1/2 cup Fresh Buttermilk (shaken well before measuring)
Fresh Aromatics & Herbs
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Dill (stems removed, finely chopped)
- 1 tablespoon Fresh Italian Parsley (flat-leaf, finely chopped)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Shallot (minced very finely)
Seasoning & Acid
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon White Wine Vinegar (for a sharp brightness)
- 1/4 teaspoon Worcestershire Sauce (for hidden umami depth)
- 1/2 teaspoon Dijon Mustard (helps emulsify and adds tang)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Onion Powder (for concentrated savory flavor)
- 1 pinch Dried Oregano (crushed between fingers)
👨🍳 Instructions
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1
Begin by finely mincing your fresh chives, dill, and parsley. Consistency is key here; you want the herbs small enough to distribute evenly but large enough to provide pops of color.
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2
Prepare the garlic by peeling the clove and grating it on a microplane to create a smooth paste. This ensures the garlic flavor is integrated without any harsh raw bites.
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3
In a medium stainless steel or glass mixing bowl, combine the mayonnaise and sour cream. Whisk them together until completely smooth and no lumps remain.
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4
Slowly pour in the buttermilk while whisking constantly. The mixture should become thin enough to pour but thick enough to coat the back of a spoon.
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5
Add the Dijon mustard, Worcestershire sauce, lemon juice, and white wine vinegar. These acidic components will slightly thicken the dairy through a gentle curdling process.
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6
Fold in the minced chives, dill, parsley, shallots, and the garlic paste using a silicone spatula.
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7
Sprinkle in the onion powder, crushed dried oregano, kosher salt, and freshly cracked black pepper.
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8
Whisk everything together vigorously for about 30 seconds to ensure the spices and herbs are fully suspended in the emulsion.
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9
Taste the dressing. Adjust the salt or lemon juice if necessary. Remember that the flavors will intensify as it sits.
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10
Transfer the dressing to a clean glass jar or an airtight container.
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11
Cover and refrigerate for at least 30 minutes before serving. This 'resting' period is crucial for the dried spices to hydrate and the fresh aromatics to infuse the base.
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12
Give the jar a good shake before using, as some natural separation may occur.
💡 Chef's Tips
Always use fresh herbs over dried for the most vibrant flavor; dried herbs can make the dressing taste 'dusty'. If the dressing is too thick, add buttermilk one tablespoon at a time until you reach your desired consistency. For a spicy kick, add a few dashes of hot sauce or a pinch of cayenne pepper. Avoid using 'fat-free' versions of mayo or sour cream, as they rely on thickeners that change the mouthfeel and flavor profile. Store in the coldest part of your refrigerator; it will stay fresh for up to 1 week.
🍽️ Serving Suggestions
Serve as a classic dressing over a cold Iceberg Wedge salad with crispy bacon bits and cherry tomatoes. Use as a premium dip for buffalo chicken wings or crunchy crudités like celery and heirloom carrots. Drizzle over roasted potatoes or grilled cauliflower steaks for a creamy finish. Pair with a crisp, dry Riesling or a hoppy IPA to cut through the richness of the dressing. Use as a sandwich spread for a turkey club or a fried chicken po' boy.