A cold, creamy dressing with a clean herb profile, built on mayonnaise, sour cream, and a splash of buttermilk for a pourable texture. It hits with dill and parsley, then rounds out with garlic and onion powder. Pale, smooth, and fresh—ready to lift any salad.
Wash and dry the dill, parsley, and chives well. Chop them finely; do not crush them, because the goal is fresh aroma, not an oxidized green stain.
In a bowl, combine the mayonnaise, sour cream, buttermilk, Dijon mustard, and key lime juice. Whisk for
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Add the garlic powder, onion powder, salt, and black pepper. Whisk for 30 seconds, scraping the sides of the bowl so no dry pockets of seasoning remain.
Fold in the dill, parsley, and chives. Stir gently, just until the herbs are distributed. It should look pale white with green flecks, creamy but not heavy.
Refrigerate the dressing for 20 minutes before serving so the garlic, onion, and herbs settle in. If it comes out too thick, loosen it with an extra spoonful of buttermilk.
