It is a lovely day when we learn to make something homemade that we would usually buy in a bottle or a packet. Today is a lovely day.
If you do not yet know the joys of growing herbs in your garden (or even indoors) let this salad dressing be the reason you finally try a herb garden. Herbs love terrible, sandy soil. Herbs come back every year. Herbs are very forgiving. That is, unless you don’t water them for a month. Don’t ask me how I know this. I just do.
That being said, let’s dive into this amaaaazing recipe.
Pour 1 cup of buttermilk, 2 cups of mayonnaise, and 1/2 cup of sour cream into a food processor (or a good quality blender).
Grate two cloves of fresh garlic (or 3 if you like a stronger garlic flavor) and add to food processor. You can use a fine grater/zester to do this.
Chop finely & add:
- 1/2 bunch of green onions
- 1 bunch dill, stems removed
- leaves from 4 sprigs of fresh oregano, stems removed (or 1 tablespoon dried)
- leaves from 2 sprigs of fresh flat leaf parsley (or 1 tablespoon dried)
- leaves from 3 sprigs of fresh basil (or 1 tablespoon dried)
Finish off with 1 teaspoon of lemon pepper, 1/2 teaspoon of beau monde and salt & black pepper to taste.
Pulse or blend on low until well blended. Enjoy over salad and start your new herb garden immediately.
Use canning jars to make homemade salad shakers. Fill jar about 3/4 full of salad makings, add dressing, close with lid, shake, shake, shake, open & enjoy. Yum.
To use as a dip for chips or veggies, just change buttermilk to 1/2 cup and mayonnaise to 2 1/2 cups.
If using dried herbs, it is recommend that you make your dressing a day or two in advance so the herbs have time to rehydrate.
For low-fat dressing or dip, use low-fat mayo, milk & sour cream. Dressing will be tangier when using low-fat products.