Creamy Tangy Sauce (Print Version)

Rich mayo-sour cream sauce brightened with lemon, Dijon and honey; chill to meld flavors.

# What You Need:

01 - 1/2 cup mayonnaise

02 - 1/4 cup sour cream

03 - 2 tablespoons Dijon mustard

04 - 2 tablespoons freshly squeezed lemon juice

05 - 1 tablespoon apple cider vinegar

06 - 1 tablespoon honey or maple syrup

07 - 1 small garlic clove, finely minced

08 - 1/2 teaspoon onion powder

09 - Salt and black pepper, to taste

10 - 1 tablespoon chopped fresh dill or chives

01 - In a medium mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, and apple cider vinegar.

02 - Add the honey, minced garlic, onion powder, salt, and black pepper. Whisk together until the mixture is smooth and creamy.

03 - Stir in the fresh dill or chives if using. Taste and adjust the seasoning as needed.

04 - For best results, refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

01 -

It saves almost any plain meal from boredom with a creamy tangy punch that tastes like you tried much harder than you did.
Once you memorize the ratio you will never buy bottled dressing again because this genuinely tastes brighter and more alive.

02 -

Raw garlic gets stronger the longer it sits so if you are making this a day ahead consider using half a clove or you will be surprised by its intensity.
Tasting and adjusting the seasoning after the rest period is essential because the chill dulls flavors slightly.

03 -

Whisk the dry seasonings into the lemon juice and vinegar first to dissolve them evenly before adding the mayo and sour cream.
Double the batch because it disappears fast and having extra in the fridge means you will always have a quick upgrade ready for anything you cook.