Ingredients
Method
- Place the mayonnaise, sour cream, avocado (if using), parsley, tarragon, chives, lemon juice, garlic, Worcestershire sauce, and MSG in a food processor or blender. Pulse until the mixture is completely smooth and vibrant green, scraping down the sides as needed; this may take a minute or so longer than you expect. Season with salt and pepper to your liking.
- Transfer the dressing to an airtight container and refrigerate for at least 1 hour to let the flavors meld. Before serving, stir or shake well. This dressing keeps in the fridge for up to a week.
Nutrition
Notes
Substitutions: Sour cream can be swapped with plain Greek yogurt for a tangier dressing. For a dairy-free version, use vegan mayo and omit sour cream or use a plant-based alternative. Storage: Keep refrigerated in a sealed jar for up to 7 days; if using avocado, consume within 3 days for best color. Make-ahead: Prepare up to 3 days in advance; flavors deepen over time. Common mistake: Over-blending can make the dressing too thin; pulse just until smooth. Serving suggestions: Perfect over crisp romaine hearts, as a dip for crudités, or drizzled over grilled chicken or fish. For a thinner dressing, add a tablespoon of water or buttermilk.
