The biggest difference is that we cut out the buttermilk, simply because it isn’t a typical ingredient that we have kicking around the kitchen so we use yogurt instead.
And we put all of the ingredients in the blender at once and blend it rather than slowly adding ingredients separately. This shortens the prep process down to merely minutes!
This recipe will yield about 1 cup of dressing so that should give you 8 servings.
It can be refrigerated for 3-4 days.
- ¼ cup fresh chopped chives
- ¼ cup chopped fresh flat-leafed parsley
- 1 Tablespoon chopped fresh tarragon
- Juice of 1 fresh lemon
- 1 chopped clove garlic
- ½ cup mayonnaise
- ½ cup yogurt
- Salt and pepper
Salad Dressings Part 2: Experimenting with Dressing Combinations and Dishes
Add all ingredients to a food processor or blender and combine until smooth.