Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 tsp fresh lemon juice
  • 2 tbsp fresh chives, finely minced
  • 2 tbsp fresh parsley, finely minced
  • 1 clove garlic, grated
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Combine the mayonnaise, sour cream, and lemon juice in your bowl. Note: Whisk these first to create a thick, stable base.
  2. Whisk the base until the texture is completely smooth and no streaks of sour cream remain.
  3. Slowly stream in the buttermilk. Note: Do this in a thin stream while whisking constantly to prevent the sauce from separating.
  4. Whisk until the dressing is uniform and creamy, which should happen in about 1-2 minutes.
  5. Stir in the grated garlic, onion powder, salt, and pepper. Note: Ensure the garlic paste is fully integrated so you don't get a garlic bomb in one bite.
  6. Gently fold in the minced chives and parsley. Note: Use a spatula or spoon here instead of a whisk so you don't bruise the delicate herbs.
  7. Fold until the green herbs are evenly distributed throughout the white cream.
  8. Transfer the mixture to a glass jar and seal it tightly.
  9. Refrigerate for at least 30 minutes until the flavors have melded and the sauce is chilled.