Summary

Ingredients

• 0.75 ¾ Cup sour cream (24%)
• 0.5 teaspoon ½ sugar
• 1 squirt lemon juice
• 3 tablespoon vinegar (white wine vinegar)
• 3 tablespoon oil
• 2 tablespoon herbs, frozen or freshly chopped, e.g., Chives and parsley
• 1 ½ teaspoon mustard, medium hot or teaspoon Dijon mustard
• salt and pepper
• Garlic

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Instructions

1. Mix the sour cream with sugar, lemon juice, vinegar, oil, herbs and mustard well, preferably with a whisk in a small bowl. Season to taste with salt and pepper, let it steep for a few minutes so that the salad herbs can release their taste and season again.
2. If the dressing is too thick, you can either add a splash of vinegar or 1-2 tablespoons of water. We like the dressing best with iceberg lettuce or other somewhat firmer types of salad.
3. Tip 1: A little garlic granulate or very finely chopped garlic give the dressing the final whistle.
4. Tip 2: The light version of this dressing is made with creme légère, which instead of 24% fat only has about 16% fat.