Creamy Herb Dressing

Creamy Herb Dressing
Photo by Steve Hunter


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

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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