Creamy Herb Dressing

Creamy Herb Dressing
Photo by Steve Hunter


  • ½ tsp. kosher salt; more to taste
  • ¼ bunch thyme, stems removed (about 2 Tbs. loosely packed leaves)
  • ¼ small bunch dill, stems removed (about ¼ cup loosely packed leaves)
  • ½ cup buttermilk
  • ¼ bunch flat-leaf parsley, stems removed (about ¾ cup loosely packed leaves)
  • ¾ tsp. hot sauce
  • 2 Tbs. cider vinegar
  • + 3 more ingredients
    • ¾ cup mayonnaise
    • 1/8 tsp. freshly ground black pepper
    • ½ bunch chives, coarsely chopped (1/3 cup)

In a food processor, combine the dill, parsley, thyme, and chives with the mayonnaise; process until the herbs are chopped. With the motor running, slowly pour in the buttermilk and then add the vinegar, salt, pepper, and hot sauce. Taste and adjust seasoning. Pour into a bottle or jar and refrig...

View full recipe at Fine Cooking


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