I started an herb garden this spring and made cuttings to get the plants more sun. Thus, I had to quickly find a way to use the fresh herbs, or freeze them. This dressing works great with salad greens, and if you are like me, you are not beneath looking for a snack in the middle of the night, armed with saltine crackers to dip into something.
Ingredients: [‘mayonnaise’, ‘sour cream’, ‘whipping cream’, ‘mixed herbs’, ‘scallion’, ‘celery seed’, ‘garlic clove’, ‘lemon juice’, ‘dijon mustard’, ‘tabasco sauce’, ‘salt and pepper’]
Quantity of Ingredients: [“2/3 cup mayonnaise”,”1/3 cup sour cream”,”2 tablespoons whipping cream (or more)”,”1 tablespoon fresh mixed herbs”,”1 scallion, whites and green tops “,”1/8 teaspoon celery seed”,”1 garlic clove”,”1 1/2 tablespoons lemon juice or 1 1/2 tablespoons red wine vinegar”,”1 teaspoon Dijon mustard (Colmans) or 1 teaspoon mustard powder (Colmans)”,” Tabasco sauce”,” salt and pepper”]
Number of Servings: 4
Steps: [‘Add cream to food blender. Add all other ingredients. Pulse until desired consistency. Refrigerate at least 8 hours. It tastes so much better after 24 hours, or so.’]