Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Creamy Herb Dressing

Steve Hunter

Yield: Yields about 2 cups, enough for 12 portions of salad.

This takes the basic ranch salad dressing one step further by incorporating a generous quantity of fresh herbs. Use a homemade mayonnaise if you like, but Hellmann’s works quite well here.

Ingredients

  • 1/4 small bunch dill, stems removed (about 1/4 cup loosely packed leaves)
  • 1/4 bunch flat-leaf parsley, stems removed (about 3/4 cup loosely packed leaves)
  • 1/4 bunch thyme, stems removed (about 2 Tbs. loosely packed leaves)
  • 1/2 bunch chives, coarsely chopped (1/3 cup)
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 Tbs. cider vinegar
  • 1/2 tsp. kosher salt; more to taste
  • 1/8 tsp. freshly ground black pepper
  • 3/4 tsp. hot sauce

Nutritional Information

      Nutritional Sample Size about 3 Tbs.
      Calories (kcal) : 110
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 1
      Sodium (mg): 170
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 1

Preparation

  • 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 refrigerate for up to 2 weeks.

Reviews

Rate or Review

Reviews

  • pokano | 06/27/2017

    I made this dressing with herbs from my garden. Delicious! Definitely a keeper.

  • sanni | 07/02/2012

    I love this recipe. Long time I've been looking for a great creamy dressing recipe and this is one everyone likes. I add a little more sugar and make it all in the blender since I make my own mayonnaise.

  • User avater
    tillerbear | 08/26/2009

    excellent dressing! I used dill vinegar since I didn't have cider. Wonderful fresh taste!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks