8 ounces of dressing
C = cup
t = teaspoon
1 C mayonnaise
¼ C pasteurized buttermilk
½ C pasteurized plain whole milk Greek yogurt
½ t onion powder
½ t garlic powder
1 small handful fresh chives
1 small handful fresh flat-leaf parsley
1 small handful fresh mint
1 t kosher salt
In the bowl of a food processor, add 1 cup of mayonnaise, ¼ cup of pasteurized buttermilk, ½ cup of pasteurized plain whole milk Greek yogurt, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder.
Thoroughly wash 1 lemon (including the rind), a small handful of fresh chives, a small handful of fresh flat-leaf parsley and a small handful of fresh mint under cool, running, drinkable water.
Add the juice of half the lemon to the food processor.
Mince the chives, parsley, and mint—aiming for 1 tablespoon-worth of each. Add to the food processor, along with 1 teaspoon of kosher salt.
Pulse in on/off bursts. Lift up a spoonful of dressing and pour it back into bowl. It should run freely; if not, thin it out with additional buttermilk. Taste for seasoning and lemon juice; adjust if necessary.
Refrigerate for up to one week. Eat up, Mama!
This is a subscription feature. Please subscribe or log in to your account.Close