Fresh Herb Dressing

    2 hours 20 minutes

    This is a fantastic dressing because it uses all fresh herbs, no dried! Equally good as a salad dressing or a dip.

    22 people made this

    Serves: 12 

    • 1/2 teaspoon salt
    • 1 clove garlic, minced
    • 2 tablespoons minced red capsicum
    • 2 spring onions, minced
    • 2 small eschalots, minced
    • 1 tablespoon minced fresh parsley leaves
    • 2 teaspoons minced fresh dill
    • 1 teaspoon minced fresh coriander leaves
    • 1 teaspoon fresh lemon juice
    • 1 pinch fresh ground black pepper to taste
    • 125g (125ml) buttermilk
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream

    Preparation:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. Sprinkle the salt over the minced garlic in the bottom of a mixing bowl; make a paste, rubbing the salt into the garlic thoroughly with the back of a spoon. Add the red capsicum, spring onion, eschalots, parsley, dill, coriander and lemon juice; mix lightly until well combined. Season with black pepper. Add the buttermilk, mayonnaise and sour cream to the mixture; beat with a wire whisk until evenly combined. Cover the bowl with plastic wrap and refrigerate at least 2 hours. Dressing keeps refrigerated up to 1 week.

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    Reviews in English (22)


    I followed this recipe exact only using reduced fat mayonnaise/sour cream--I made no other changes. I mixed this up this morning as I wanted it to have time to sit in the fridge until dinner. I served this with a veggie platter (baby carrots, sliced cucumbers, raw broccoli and plum tomatoes), it was one of the best dips we've had in a long time. I was doubtful that fresh herbs could make *that* much of a difference. BOY, was I wrong!  -  17 Jul 2012  (Review from Allrecipes USA and Canada)


    Jackpot! Hubs and I both responded favorably at the same time as this hit our mouths. A most excellent, fresh tasting dressing with a perfect balance of each of its components. Other than using equal amounts of the mayonnaise and sour cream I prepared this exactly as written. I loved the combination of herbs and I was particularly fond of the addition of the minced red pepper, which added a lot of character - in flavor, in color, and in texture. One of the best dressings I've tried from this site; one that could easily make me eat a lot more salad! I served this with a tossed salad of baby spinach, Romaine lettuce, English cucumber and sliced avocado.  -  09 Feb 2012  (Review from Allrecipes USA and Canada)


    The use of fresh herbs and veggies instead of powders makes a BIG difference. If you're going to use powdered this and that, may as well buy a pouch of dried Hidden Valley! My Family gave a hearty round of applause on this one. They didn't think Ranch dressing could be made from scratch and I made a lighter version of this with yogurt and light sour cream! The longer it sits the better it tastes. Made this two days before we ate it since plans changed.. it was loaded with flavor.  -  17 Jul 2010  (Review from Allrecipes USA and Canada)