1/4 cup mayonnaise (reduced fat is acceptable)
1/4 cup freshly grated Parmesan cheese
3 tablespoons white wine vinegar
2 tablespoons sour cream
2 tablespoons chopped fresh parsley (preferably flat leaf or Italian parsley)
1 tablespoon Dijon mustard
pinch of fines herbes
salt and freshly ground black pepper
1/3 cup any vegetable oil
Makes About 1 1/2 Cups
In a small bowl, mix together the mayonnaise, Parmesan, vinegar, sour cream, parsley, mustard, herbs, and salt and pepper to taste. Whisk well. Slowly add the oil, whisking constantly, until the dressing is emulsified. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before serving.
This dressing will keep for up to 5 days in an airtight container in the refrigerator.
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